Lemongrass tea can give rice pudding a gentle citrus-like flavour. The practical challenge is keeping enough of the usual milk for a creamy result. Treat the tea as a small flavour addition rather than replacing the entire cooking liquid.
A small stovetop version
For about four small servings, use 100 g pudding rice, 600 ml milk, 150 ml freshly brewed lemongrass tea and 25 g sugar. A dairy-free drink can be used if it suits your normal rice-pudding recipe, although its texture and sweetness may differ.
Prepare and strain the tea before measuring. Put the rice, milk and tea in a heavy saucepan. Bring slowly towards a simmer, then reduce the heat. Cook gently, stirring frequently, until the rice is tender and the pudding is creamy. Allow around 30–40 minutes, but follow the rice packet and check the pan closely. Add a little more milk if required.
Finish after tasting
Stir in the sugar near the end and taste a cooled spoonful. Vanilla or a little lime zest can complement the lemongrass, but the first batch is a useful chance to discover how much flavour the tea contributes on its own.
The pudding thickens as it stands. Stop cooking while it is slightly looser than you want to serve, and remove it from the hot hob.
Serve a manageable batch
A spoonful of fruit compote is a simple topping. Serve the pudding freshly cooked where possible. If saving cooked rice pudding, cool it as quickly as possible, ideally within one hour, refrigerate and eat within 24 hours. Reheat only once, until steaming hot throughout; do not leave the saucepan out overnight.
This is a kitchen variation to try, not a claim that every lemongrass product will create the same result.
Related reading: Christmas Breakfast Recipe: Coconut and Nutmeg Porridge.
Further reading: Food Standards Scotland: storing cooked rice.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.