I was looking at an online recipe for soy-based rice ice cream when I noticed a link to an unusually charming ingredient: riz blanc à la rose: long-grain white rice with dried rose petals from Péchés de Provence, a company based in Camargue on the edge of Provence in southern France that makes jams, sweets and eight rice varieties laced with spring flowers.
Other combinations include red rice with marigold, long white rice with lavender or cornflowers and brown rice with poppies. The rices are available at La Grand Epicerie at Le Bon Marché in Paris and the company has an English-language website for more locations.
But if you're not in France, combining dried edible flowers with rice seems easy enough to do at home. I love the idea of rose or lavender-flecked rice pudding. Has anyone else used dried flowers in a rice dish?
• Get the recipe: Glace de riz aux morceaux de framboises, parfum de rose
• Visit the Péchés de Provence website
Related: Edible Souvenirs
- Kristin Hohenadel blogging from rue Vieille du Temple, Paris, France. She can be reached at kristin @ apartmenttherapy . com