When steaming veggies, I often use the leftover steaming water for other cooking purposes. As some nutrients leach into the water during steaming, cooking e.g. rice in this wholesome leftover is much more beneficial than simply discarding it.
A while back I cooked rice this way after having steamed purple carrots and the color was a fabulously delicate lavender. I had to think of this when baking the lavender-lemon meringues from this past Sunday’s post – so why not infuse the steaming water with lavender and lemon this time around?
It turned out well! Just a hint of lavender and lemon flavors let the jasmine rice’s natural floral notes blossom into a soft bouquet.
Ilian was too occupied with new toys to help much today, but came to visit with a taxi 😉
Lavender-Lemon Jasmine Rice
- 6 large purple carrots, peeled and sliced into thin rounds
- 1 cup jasmine rice
- 1 tsp salt
- 1 TBsp lavender buds, food grade
- 1 TBsp lemon zest
- Place about 3 cups of water into a pot, add lavender buds and lemon zest. Place carrots in a steamer basket into pot, bring water to a boil, reduce to medium heat and cook for about 20 minutes or until carrots are soft.
- Lift steamer basket out of pot, strain remaining cooking liquid through a sieve into a measuring cup, discard the lavender buds and lemon zest. The cooking liquid should have a deep purple color.
- Top up cooking liquid with water so that you have 2 cups of liquid.
- Place these 2 cups of liquid and rice back into pot, cover, bring to a boil, reduce heat to a simmer and cook for 15 minutes or until liquid is absorbed.
- Fluff rice with fork, let sit for a few minutes. Enjoy your lavender-colored side dish!