Lavender Rice Pudding with Blueberry Sauce

Name: Lavender Rice Pudding with Blueberry Sauce
Ingredients: For the rice pudding; 1 1/2 cups leftover cooked short-grain brown rice; 1/2 teaspoon kosher salt; 2 cups skim milk; 2 cups heavy cream; 1/2 cup granulated sugar; 3 - 4 pieces lemon rind, each about 1/2 inch wide and 2 inches long (no pith); 1/2 teaspoon vanilla extract; 1/2 teaspoon culinary lavender, tied in cheesecloth pouch; For the blueberry sauce; 2 cups frozen wild Maine blueberries; 1 teaspoon lemon zest; 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water