The California Bay Laurel tree is native to Northern California. It's lovely leaves give off a cinnamon-like fresh scent and they can be used for cooking in moderation. They are very different from the mediterranean version that you find in spice racks. They are much stronger. That said, the discovery of using the foraged local leaves in rice pudding made for a delicious surprise.

For 4, you need:

1/3 short grain rice,

1 to 2 fresh bays leaves

1 quart whole milk

2 tablespoons butter

1 teaspoon vanilla or one pod scraped

3 tablespoons honey or more to taste

preheat oven to 275F.

Step 1: Mix the Ingredients Together in a Pot

Put rice, half the milk, butter, honey, bay leaf and vanilla into a covered oven proof dish (like an enamel le creates pot) and let it cook for 45-60 minutes. Keep an eye on it...

Step 2: Take Out of the Oven and Add Remaining Milk

Stir the milk in the pot gently after you take the pudding out of the oven. Then put it back in the oven for another hour/ hour and half. Then it's done.