Rice Pudding with Apricot Sauce and Candied Violets
|Milk||700 Milliliter (1 Pint And 2 Fluid Ounce)|
|Lemon verbena/2 strips lemon zest||6|
|Short grain rice||2 Tablespoon|
|Cornflour||1⁄2 Teaspoon, mixed to a paste|
|Sugar||2 Tablespoon (To Taste)|
|Candied violets||50 Gram (For Decoration)|
|Apricots||6 , stoned|
|Lemon verbena leaves/2 strips lemon zest||6|
|Almond extract||1⁄16 Teaspoon|
Rinse a saucepan with cold water and pour in the milk.
Add the verbena or lemon zest and rice and cook over a very low heat, stirring occasionally.
When the mixture simmers, stir the dissolved cornflour into the rice.
As the pudding thickens, stir more frequently.
When it is thick to your liking, add sugar to taste, remove the verbena leaves or lemon zest and transfer to individual serving bowls to chill.
For the sauce, puree the apricots in a processor or food mill.
Dissolve the sugar with 3 tablespoons water in a saucepan.
Simmer with the verbena leaves or lemon zest for 5 minutes.
Remove the leaves or zest, stir into the apricot puree, with the almond extract, and chill.
To serve, lap each bowl of rice pudding with the sauce and strew with candied violets.