This recipe is a new twist on an old-fashioned favorite.Print
Chamomile Rice Pudding with Tea-Infused Golden Raisins
This recipe is a new twist on an old-fashioned favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 1x
- Category: Desserts
- 4 tablespoons dried chamomile flowers or 8 tablespoons fresh blossoms
- 4 cups milk
- 1 tablespoon butter
- 1 cup arborio rice
- 1/4 cup golden raisins
- 1/4 cup sugar
- 1 pinch salt
- 1/4 cup cream (optional)
- In two separate pots, heat the water and the milk.
- Put the 3 tablespoons of dried chamomile flowers (or 6 tablespoons of fresh) in the water and steep for at least 10 minutes.
- Strain the flowers out and put the chamomile water back on the heat to stay warm.
- Melt the butter over medium low heat in a wide pan with high sides.
- Add the rice and stir to coat. Cook just until the rice turns translucent.
- Using a ladle, add the water a little at a time to the rice (like you would if you were making risotto).
- Stir continuously until the water is absorbed. Then add the next ladle of water.
- Once you’ve added all the water, switch to milk. Continue to stir.
- While the rice is cooking, brew a cup of chamomile tea using the remaining 1 tablespoon of dried chamomile (or 2 tablespoons of fresh). Put the golden raisins in the tea to soak up some of the liquid.
- Once you’ve used most of the milk and the rice has reached a porridge-like texture, add the sugar. Stir it in to melt over the heat.
- Add the pinch of salt.
- When the rice and sugar are thoroughly mixed, take the pan off the heat.
- If you like, you can add a splash of cream.
- Put in small serving bowls, topping with golden raisins.
- Serve with honey on the side.
Have you tried this recipe? You could serve this almost any time of day—please tell us how it turned out for you.