When I decided that flowers would be the theme of this week, I knew that my options were...let's say, limited. Sure, I could do an edible flowers salad or lavender shortbread. Luckily, my good friend Alyssa pointed toward this recipe by Adventures in Cooking. It is truly delicious blog and I am really pleased to feature one of their creations today.
|Yum! So tasty, not overly floral and with a great lemony kick!|
2 Cups Whole Milk
1/2 Cup Water
1/4 Cup White Rice
1/4 Cup Sugar
1 Egg Yolk
1 Tablespoon Finely Grated Lemon Zest
1 Teaspoon Lemon Juice
3/4 Teaspoon Dried Lavender
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Largely Grated Lemon Zest
|Eva Kosmas of Adventures in Cooking creates such wonderful recipes.|
The recipe and directions are completely hers. I just followed them, took photos,
and thoroughly enjoyed the results. Big thanks to Eva!!