Rice Pudding With Dates Recipes

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

RICE PUDDING WITH DATES

Steps:

• Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

RICE WITH DATES (ARABIAN PENINSULA)

Steps:

• Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
• Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
• In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
• Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
• Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
• After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
• Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
• Dot the first layer of rice with 1 tablespoon of butter.
• Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
• Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
• After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
• Invert the pot of rice onto a serving platter.
• Serve hot.

PURPLE RICE PUDDING WITH ROSE WATER DATES

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.

RICE PUDDING WITH DATES

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!