While best served after dinner, the mellow sweetness of this Chamomile Rice Pudding With Tea-Infused Golden Raisins can be enjoyed any time!
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Desserts
Ingredients
Scale
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)
Honey
Instructions
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.
