One false move and it can feel like you are eating bubble bath. All lavender is not the same. What makes a really great guest soap makes a horrible lavender mojito. Culinary grade lavender usually comes from English species such as Lavendula Augustifolia. It's sweet fragrance is most suitable for cooking. If you are growing lavender in your garden, save the perfume camphor-like lavender for projects outside of your kitchen. Fresh or dried and depending on the strength of the fragrance, you decide what dose is right for your palate.
This rice is like a bowl of bliss. The balance of flavors is so harmonious. Nutty, fruity, floral, savory and minty all at once and countered with subtle pungency of turmeric. Each flavor is coaxed into the dish. Lavender is infused through a tea bag in the cooking water. Turmeric warmed in coconut oil gently coats the rice. Toasted pine nuts, golden raisins with chopped mint and scallions rounds out the palette of flavor.
Lavender Jasmine Rice
1 Tbsp coconut or olive oil
2 cups jasmine rice
1/2 tsp turmeric
2 tsp lavender
1/2 tsp salt
3 cups water
1/3 cup golden raisins
1/3 cup pine nuts, toasted
3 scallions, chopped on the bias
Heat oil in a medium-sized saucepan and add rice and turmeric. Stir until the rice is evenly coated.
Place lavender in a tea infuser, tea bag or cheesecloth to keep buds contained. Add lavender, salt and water to the rice.
Bring to a boil. Cover and lower heat to a simmer. Continue cooking until the water is absorbed, about 15 minutes.
Add the raisins. Remove the pan from the heat, but leave the lid on so the rice can continue to steam until fully cooked for 15 more minutes.
Remove the lavender. Add the pine nuts, scallions and mint. Stir to combine.
What’s in your pantry? This recipe can be finished in a number of ways to achieve the same balance of flavor. Substitute dried cherries or chopped apricots for the golden raisins. Chopped pistachios or sliced almonds can stand in for pine nuts. Basil fills in nicely for mint.
Work with what you have. Make life easy.