Cooking with Bay Laurel: Rice Pudding with Bay


| 5/7/2009 12:31:13 PM


T.Loe

Theresa Loe is a freelance garden/culinary writer, book author and blogger who specializes in organic edible gardening and gardening with children. You can find her recipes and garden tips at www.gardenfreshliving.com.

The leaves of bay (Laurus nobilis) are used in many slow-cooked foods such as stews, soups, and roasts; they are equally good in sweet recipes. In Europe, bay leaves are commonly used to flavor desserts such as custard and pudding.

Most people are familiar with dried bay in cooking, but fresh bay has a much more distinctive flavor. Crush fresh bay leaves in your hand and discover their sweet, spicy scent, reminiscent of nutmeg. If a recipe calls for dried bay, you may substitute fresh with excellent results.

(Learn more about how to grow bay in your own garden.)



Here is a recipe that uses quite a few FRESH bay leaves. It is a perfect introduction to the spicy flavor of this herb. The fresh bay leaves add a nutmeg flavor to this old favorite. Be sure to only use fresh leaves in this recipe, as dried do not impart enough flavor.



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