French Wild Lavender and Saffron Rice Pudding
Today, after another late, late night, breakfast was late, and I spontaneously wanted sweetness and creaminess in a warming dish to start the day.
After taking one cup of Arborio rice — yes, the same I use for risotto — tree of milk, five tablespoons of brown sugar, two pinches of Afghan saffron, two cardamom pods, and waiting some thrifty-seven cooking minutes, I added a tablespoon of cream cheese, dissolved it, and let it rest a few minutes.
Et Voila!
