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Chamomile Rice Pudding Recipe

   
 

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     Chamomile Rice Pudding

Category   Desserts - Breads
Sub Category   Vegetarian

Ingredients
2 C water
3 T dried edible chamomile flowers
4 C milk
1 T butter
1 C Arborio rice
1 chamomile tea bag
1/4 C golden raisins
1/4 C sugar
pinch of salt
 
1/4 C cream to finish (optional)
honey

Instructions
Starts as though you were making a risotto. In two separate pots, heat the water and the milk. Place the chamomile flowers in the water, and allow to steep for at least 10 minutes. Strain the flowers out, and return the chamomile water to the pan to keep warm.
Melt the butter in a wide pan with sides over medium low heat. Add the rice, and stir to coat, cooking for just a minute in the butter until the rice turns translucent. Use a ladle to add the water bit by bit to the rice, adding more only as it is absorbed, and stirring continuously. Once you have used all the water, switch to milk, and continue to stir.
Meanwhile, brew a cup of chamomile tea with the tea bag. Place the golden raisins in the tea to rehydrate. Once most of the milk has been used, and the pudding has reached a thick, porridge-like texture, add the sugar and stir in to melt over the heat. Add the pinch of salt as well.
Take the pan off the heat. Stir in a splash of cream to finish, and serve hot, in separate bowls or ramekins. Strain the golden raisins out of the tea, and top the pudding with them. Serve with honey alongside.


Originally Submitted
6/29/2011





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