Rice Pudding With Dates Recipes

RICE PUDDING WITH DATES

Rice Pudding With Dates image

In the original recipe, which was found in the 1995 Vegetarian Times Complete Cookbook, it calls for processing the cooked rice in a food processor or blender until coarse, but I do not do that step! Preparation time does not include the time needed to cook the rice!

Provided by Sydney Mike

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups white rice, cooked
15 pitted dates, finely chopped
2 cups low-fat milk
3 tablespoons granulated sugar

Steps:

Combine all the ingredients in a large suacepan, then cover & cook on low heat until dates are tender, about 15 to 20 minutes.
Serve warm or cold & ENJOY!

PURPLE RICE PUDDING WITH ROSE WATER DATES

Purple Rice Pudding with Rose Water Dates image

Provided by Maria Speck

Categories Dessert Christmas Easter Valentine's Day Mother's Day Date Wild Rice Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 14

Ingredients

Purple Rice
1 1/4 cups water
1/2 cup Chinese black rice
Date Topping
1/4 cup finely chopped pitted dates (about 6)
2 dates, pitted and cut into thin strips
3 teaspoons rose water
Rice Pudding, and to finish
1 1/4 cups half-and-half
2 tablespoons turbinado sugar
Pinch of fine sea salt
1 teaspoon finely grated lemon zest
1 (1-inch) piece cinnamon stick
1/2 teaspoon vanilla extract

Steps:

1 To prepare the rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the temperature to maintain a simmer, cover, and cook until the rice is tender yet still slightly chewy, about 30 minutes. Some water will remain (do not drain).
2 While the rice is cooking, prepare the date topping. Place the chopped dates in a small bowl and drizzle with 2 teaspoons of the rose water. Add the date strips to a different small bowl and drizzle with the remaining 1 teaspoon rose water. Stir the dates in both bowls and set aside, stirring once or twice more.
3 To finish, add the half-and-half, sugar, salt, 1/2 teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy - the mixture will thicken as it cools. Remove the saucepan from the heat and remove the cinnamon stick. Stir in the chopped dates and the remaining 1/2 teaspoon lemon zest.
4 Divide the rice pudding among small individual dessert bowls or cups. Garnish with a few of the rose water-infused date strips, and serve warm or at room temperature.

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