Friday, August 13, 2010

Rice pudding with Coconut Scented Pelargoniums (Geraniums ) leaves

"A good cook is like a sorceress who dispenses happiness." Elsa Schiaparelli

Pelargonium Grossularioides / Scented Geranium Coconut has rounded shiny-green scented leaves with a delightful coconut scent and I use their edible leaves as a flavoring in jellies,cookies and rice pudding.

Rice Pudding with Coconut Scented Pelargoniums Leaves recipe:

Recipe Ingredients

  • 3/4 cup               120g     fine grain rice
  • 1 1/2 cups          355ml    water
  • 2 tablespoons       30g      golden raisins
  • 2 tablespoons       30g      toasted nuts
  • 1/4 cup                50g       brown sugar
  • 1 1/4 cups           300ml    milk 
  • 10 fresh leaves finely chopped of Pelargonium-Scented Coconut
  • Chopped raw pistachios - for garnish 

Recipe Instructions
Rice pudding prepared with milk is common in many countries, but this
coconut scented version, has a fragrant, sweet aroma. You can serve this dish as is or with a seafood meal, because coconut has an affinity with fish. Best enjoyed after it is made because it will became dry if allowed to sit for several hours.
1. Bring rice, water and Pelargonium-Scented Coconut leaves to boil in a pan. Simmer, covered,  until all water is absorbed and rice is tender, 20 or so minutes. 

  2. Dissolve sugar in the milk and stir into the rice mixture gently, so as not to break the rice kernels.
 3. Add raisins and nuts.  Raise heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes.
 4. Remove from heat. Let cool slightly. 
Garnish with pistachios, wallnuts and small leaves and flowers of Pelargonium-Scented Coconut  and serve.


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