Place 1/2 teaspoon of the dried lavender in the tea bag, staple it shut with a string attached and set aside. Heat the milk, rice, sugar, water and bag of lavender in a medium sized pot until it begins to boil. Reduce heat and allow the mixture to simmer for 30 minutes, stirring every 5-10 minutes to prevent burning. Remove the lavender bag and allow the mixture to simmer for another 30 minutes, still stirring every 5-10 minutes.

Remove the pot from heat and stir in the vanilla extract, lemon juice and finely grated lemon zest. In a small bowl, beat the egg yolk at high speed until slightly bubbly on top, about 30 seconds to 1 minute. Scoop 1 tablespoon of the rice pudding into the egg yolk, stirring constantly. Continue to add rice pudding to the egg yolk mixture until 5 tablespoons have been incorporated. Now pour the egg yolk mixture back into the rice pudding pot and stir until completely blended. Scoop the rice pudding into 4 individual serving bowls and garnish with the remaining lavender and the largely grated lemon zest. Serve warm or chilled.