Cinnamon-Date Rice Pudding
Cinnamon-Date Rice Pudding is a subtle spin on classic rice pudding. This recipe relies on the sweet caramel flavor of dates to sweeten the cinnamon rice custard, dotted with plump, juicy raisins.
Ingredients
- 3 ¾ cups whole milk, divided
- ½ cup white rice, uncooked
- ¾ teaspoon salt
- ½ cup dates, (about 10-12 medjool dates, pits and stems removed)
- 2 tablespoons brown sugar
- 2 egg yolks
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ cup raisins
Instructions
- Heat 3 cups of milk over low heat until steaming. Add rice and salt. Stir regularly (every 3-5 minutes) for 30 minutes. Mixture should not boil, but it should release steam and could produce a few bubbles (about 190 degrees).
- Meanwhile, add 3/4 cup milk, dates, brown sugar, yolks, cinnamon, and vanilla to a blender. Blend until smooth.
- While whisking the rice mixture constantly and rapidly, pour the date mixture into the milk mixture. Continue to stir and heat for 5 minutes. Mixture should reach at least 165, but should not boil.
- Remove from heat. Stir in raisins. Continue to stir every five minutes or so as the mixture cools to prevent a film from forming on top. The mixture will be thin, but will continue to thicken as it cools.
- Serve warm, at room temperature, or cold per preference. Garnish with an extra dash of cinnamon on each serving.