Tuesday, March 25, 2008

Geranium Sweet Rice

1/2 c. round grain rice
2 c. milk or almond milk or soy milk (I do not recommend using rice milk)
Small handful of scented rose geranium leaves***
2 tbsp. dry coconut
1/4 c. flaked almonds
1/4 c. raisins
1/4 c. brown sugar

Mix rice and milk in saucepan. Add 4 to 6 leaves. cover and simmer 30 minutes. Remove from the heat. Take out leaves. Preheat oven to 375 degrees. Add coconut, almonds, raisins and sugar to pan; stir well. Transfer to large oven dish. Arrange remaining leaves on top or dice up and mix into the rice. Bake 45 minutes.

Serves 2 to 3

***The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium has a lemony taste. The rose is my personal favorite for this dish, but can be substituted for other varieties. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety is not edible.

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