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By Cookgirl on April 22, 2013
"This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later."
Prep Time: 15 mins
Total Time: 35 mins