Well, look who’s late to this party. It’s been really busy here the last few weeks. Just before this category came up, I had cooked up a boat-load of rice to go with Sconeman’s chili (his signature dish.) And I didn’t want to make new rice, being frugal and all, so I used some of the leftover rice we had in the fridge. A little background on why I used lavender: I make a blueberry-lavender scone that has such an intoxicating aroma. I thought the lavender would go nicely with the cream, vanilla and lemon in this recipe. This rice pudding is creamy and aromatic, almost musky. I love it. The first time I made it, I threw the lavender loosely in with the pudding, but felt the volume was way too loud. You have to be sparing with lavender, or it could taste like soap.

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