Dandelion Rice Pudding   Leave a comment

½ cup rice

1 ¼ cups Dandelion Tea *

12 0unces cream or evaporated milk

1 Tablespoon grated orange rind

1 teaspoon Melivanillalot** (or vanilla extract, or orange extract, if you don’t have rind)

2 Tablespoons honey

1 dozen fresh Dandelion flowers

fresh fruit and yogurt for garnish (optional)


In a medium saucepan, over low heat, cook rice in Dandelion tea, until most of the tea is absorbed.  Remove cover, add milk and continue to cook, over low heat, stirring frequently to prevent scalding, until most of the milk is absorbed.


Turn off heat; add Melivanillalot, orange rind and honey, then stir.  Replace cover and allow to slowly cool.  When completely cool, add the petals from ½ dozen dandelion flowers and chill.


Serve garnished with fresh Dandelion blooms, fruit, a spoonful of yogurt and a drizzle of honey.  Makes about 2 sensational cups of yum!


That was a fabulous brunch!

Next time I think the addition of dried cherries and maybe some mini dark chocolate chips would be nice!

 Thanx for stopping by.  See you next time!

* Dandelion Tea:







Posted April 25, 2012 by forageporage in Tea

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