Date Rice PuddingFrom midgelet 8 years ago
- 2 cups milk shopping list
- 2 cups cream shopping list
- 2 cups half and half shopping list
- 1 cup sugar shopping list
- 1 cup long grain rice shopping list
- 1 vanilla bean shopping list
- 2 Tbs rum shopping list
- dash salt shopping list
- 8 oz Pkg bite size chopped pitted dates shopping list
- 8 oz whipped topping or 1 cup cream whipped shopping list
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.
The Cookmidgelet Eastern, USA
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