Rice pudding has always been one of all time favorite desserts! Can you imagine my satisfaction when I made it using date paste? I added some Madagascar vanilla from a pod, some orange zest and yummml! It tasted creamy, caramely and sooo good.
Date Rice Pudding
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Rice pudding has always been one of all time favorite desserts! Can you imagine my satisfaction when I made it using date paste? I added some Madagascar vanilla from a pod, some orange zest and yummml! It tasted creamy, caramely and sooo good.
Ingredients
For 6 small cups
- 1/2 cup rice (Arborio or round)
- 1 cup water
- 2 cups milk
- 1 tsp vanilla extract (or 1 scrapped vanilla pod)
- 150g date paste
- 1/2 orange, zest
- Chopped pistachios or dried baby rose petals to garnish (optional)
Method
- 1)
In a medium pot, place the rice with the water and bring to the boil and simmer on low heat covered for 15 minutes or until the rice is almost cooked.
- 2)
In another small pot, gently warm up the milk with the date paste and the vanilla. Blend using a handheld blender.
- 3)
Add to the rice with the scrapped vanilla pod and the orange zest.
- 4)
Simmer for another 20 minutes with the lid off, mixing with a wooden spoon or a spatula. Stir often so the milk doesn’t burn and the rice pudding is thick and creamy.
- 5)
Transfer to 6 small cups and decorate with chopped pistachios.
- 6)
Keep refrigerated.
Notes
– make sure the rice is almost cooked before adding the milk.
– I used low fat milk but feel free to use any milk of your choice and you can even add about 50ml of thick cream to make it creamier.
– you can use plant milk too!