Lavender Rice Pudding With Blueberry Sauce

• For the rice pudding
• 1 1/2 cups leftover cooked short-grain brown rice
• 1/2 teaspoon kosher salt
• 2 cups skim milk
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 3 - 4 pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon culinary lavender, tied in cheesecloth pouch
• For the blueberry sauce
• 2 cups frozen wild Maine blueberries
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water

1. Combine all ingredients. Bring to a boil. Reduce heat to simmer and cook for about 20 to 30 minutes, depending on how thick you like your pudding.
2. Remove cheesecloth pouch. Serve warm or chilled with blueberry sauce.
3. Combine blueberries, sugar and zest in a small pot, and bring to boil. Reduce heat to simmer.
4. Add cornstarch slurry, and stir occasionally until slightly thickened. Serve warm over rice pudding.

rice pudding, brown rice, kosher salt, milk, heavy cream, granulated sugar, lemon rind, vanilla, culinary lavender, blueberry sauce, blueberries, granulated sugar, lemon zest, cornstarch

Taken from food52.com/recipes/2511-lavender-rice-pudding-with-blueberry-sauce (may not work)