Lavender Jasmine Rice

(serves 4)


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 the subtle pungency of turmeric.

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 
1 Tbsp mint, chopped 

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.

view related blog Post:  cooking with lavender