How to make it

  • In heavy duty sauce pot heat milks, sugar, vanilla bean ( split ) over medium heat, stirring occasionally until mixture comes to a boil.
  • Add rice and bring to a boil again.
  • Reduce heat to a gentle simmer and cover and cook mixture ( stir occasionally ) until rice mixture becomes creamy and liquids almost absorbed.
  • Pudding will thicken with chilling.
  • Remove from heat , remove vanilla bean and stir in the dates.
  • Let cool completely and then cover and chill very well.
  • Then place mixture in a large glass or dessert bowl and blend in the whipped topping or the cream that has been whipped to lighten texture of the pudding. .
  • Garnish pudding with chopped almonds and maraschino cherries if desired.
  • Note: if you want date and nut rice pudding then blend in some slivered or sliced almonds along with the dates to the pudding instead of using as a garnish.
  • For a lower calorie version one can make pudding with all milk or part milk and skim milk and use the whipped topping instead of the heavy cream.

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