Rice Pudding With Dates and Fruit Sauce

RICE PUDDING WITH DATES AND BERRY SAUCE

Rice Pudding With Dates and Fruit Sauce

That it will never come again is what makes life sweet.” – Emily Dickinson

Rice pudding has been around for centuries; some say it originated in China, other say likely in India. Regardless of its origins, today nearly every country in the world has a rice pudding recipe. It is a classic yet such a versatile way to end your day on a subtle, sweet note…

One of my favorite comfort foods is rice pudding. It may sound almost boring and awfully plain, but it is on our menu too many times to count. I can put it together in a matter of minutes, as long as there is some rice in the pantry and milk in the fridge. I usually make it with Arborio rice, but any rice will do just fine. Rice pudding can be almost anything you want, it all depends on how creative you feel. But it is always easy to make.

This rice pudding has a subtle sweetness of medjool dates and the tangy finish of the berry sauce. It is a special combination that never fails, and so easy to make. Give this wonderful classic with a twist a try, and feel free to try your own spins!

RICE PUDDING WITH DATES AND BERRY SAUCE

Recipe by Elma
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Classic dessert with a modern twist – creamy rice pudding with dates and tangy berry sauce.

Ingredients

  • 1 cup of rice (I use Arborio rice, but any would do)

  • 3 cups of milk

  • 4-5 medjool dates

  • 1/2 teaspoon of cinammon

  • 4 tablespoons of sugar; +1 for the berry sauce

  • 100 g of frozen mixed berry fruit

  • lemon juice (half of a lemon) mixed with 2-3 tablespoons of water

  • 1/2 teaspoon cornstarch

  • Pistachio for garnish

Directions

  • Wash the dates really well, until the skin of the dates is off. Cut the dates up into a paste, they are so tender there is no need to use the blender. Dates will dissolve while cooking in milk.
  • Add rice, dates, cinnamon, sugar and milk to a saucepan and cook for about 35-45 minutes, until the rice is cooked and the mixture has become quite thick.
  • In the meantime, add the frozen berries, sugar and lemon water to a saucepan and cook about 10 minutes, until the berries are thoroughly heated thru – at the end add the cornstarch to thicken the mixture. Blend the mixture with the hand held mixer or smash with the fork, it does not need to be perfectly smooth. Add the berry sauce to the bottoms of the serving cups, and leave some to top the rice pudding.
  • As soon as the rice and milk mixture is ready pour it into the serving cups, do not wait for it to cool because it will thicken. Top the pudding with some berry sauce and garnish with chopped pistachios. I like my rice pudding cold so I keep them in the fridge, until ready to serve. Enjoy! Rice Pudding with Dates and Berry Sauce

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