for 4 people
- 1/3 water glass broken rice
- 2.5 cups milk
- 1 water glass of hot water
- 1/2 cup of powdered sugar
- 2 tablespoons lavender flowers or dry lavender
- 2.5 tablespoons corn starch
- 1 sweet spoon lavender flower or dry lavender
You should wait for about half an hour in a lavender pod after warming it up to the boiling point with the milk, for the supernatant of the smell of lavender.
How is it prepared?
Heat up the milk, lavender and sugar until it reaches a boiling point of a tencered and then take it from the fire. Wait about 30 minutes in this way for the supernatant of the flavor of lavender.
Rinse the rice, take a pot and put boiling water on it, and cook for about 15 minutes on medium heat.
Soak a corn starch in a whale with a spoonful of water and beat with a fork. Whip into the lavender in which you are waiting.
When the corn starch is completely melted, add it to the lavender pod.
Pass the lavender milk bath through a fine-mesh wire strainer so the lavas will remain in the strainer.
Add the rice you have boiled in your bucket and mix it well.
Bake in medium heat for about 30 minutes.
Close the gold in darkness and share it in the service baskets while it is still hot.
After the cold, garnish the tops with lavender and serve in the fridge after cold.