This rice pudding is really creamy, lemony and the lavender adds a lovely floral twist (remember lavender oil is one of the stronger oils so a little goes a long way). You can spoon the pudding into individual bowls or pretty glasses for serving and serve warm or chilled. It’s great for a lovely dessert, an afterschool snack or perfect for a quick breakfast served with fresh blueberries.
TIP This recipe calls for long grain white rice. You can use other kinds of rice including brown rice; however, the consistency will not be quite as creamy.
If you do not have fresh blueberries, you could use a jar of your favourite blueberry jam (approx. 1 cup) for the sauce. Just place the jam in a medium bowl and add a little warm water (approx. 2 – 3 tbsp), 4 drops lemon oil and 1 drop lavender oil (to taste) and stir to combine.
NOTE You can make the rice pudding and lavender & blueberry sauce at the same time. Start with the rice pudding, but have all the ingredients ready for both so it’s easy to make them. You can make them separately, however it will take an hour or so to make both then.
Ingredients
- Ingredients for Rice Pudding
- 3¾ cups canned coconut milk (room temp, well shaken)
- ¼ cup maple syrup, honey or sweetener of choice (to taste)
- 1 tsp vanilla essence (optional, to taste)
- 6 – 8 drops lemon essential oil (to taste)
- pinch of sea salt (optional, to taste)
- 1 cup long grain white rice
- Ingredients for Lavender & Blueberry Sauce
- 2 cups blueberries
- ½ cup water
- ¼ cup maple syrup, honey or sweetener of choice (to taste)
- 1 tsp arrowroot powder (mixed well with 2 tbsp water)
- 4 drops lemon essential oil (to taste)
- 1 drop lavender essential oil (to taste)
- Optional for Serving
- fresh blueberries or other berries & fruit
- toasted shredded coconut
- mint leaves
Instructions
- 1. To make the Lemony Coconut Rice Pudding: In a medium pot on medium-high heat combine the coconut milk, maple syrup, and vanilla essence and stir until well mixed for approx. 1 minute.
- 2. Then pour in the rice and bring the pot to a boil while stirring often for approx. 5 minutes. Then continue cooking while gently stirring often (keeping an eye on it so it does not stick to the bottom and burn) for approx. 20 minutes until rice has softened and the mixture has a slightly soupy consistency, but not too wet.
- 3. Remove from heat and allow to cool a little before dividing the pudding between 4 – 6 small bowls or glasses. You can chill the pudding or serve warm with blueberry sauce. The pudding will keep for 3 – 4 days refrigerated.
- 4. To make the Lavender & Blueberry Sauce: Put all the ingredients except the arrowroot, lemon oil and lavender oil in a medium pot and crush some of the berries with a potato masher or the back of a fork.
- 5. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for approx. 15 – 20 minutes while stirring occasionally. Then stir in the arrowroot mixture and stir well to combine and continue cooking while stirring for approx. 3 – 5 minutes until the mixture has thickened and remove from the heat.
- 6. Allow the sauce to cool a little and stir in the lemon and lavender oils. Taste and add a little more sweetener, if desired. You can chill the sauce or serve warm. The sauce will keep 3 – 4 days refrigerated.
- 7. When you are ready to serve the pudding spoon a little of the sauce over each bowl/glass and top with fresh blueberries, toasted shredded coconut and mint leaves, if using.
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