I had some leftover basmati rice from the other night and decided to make spicy date and rice pudding. Cooked rice, warm spices, milk and cream all goes in a large pot. Simmer gently. Swirl in some sweet cream and chopped sweet dates. Cashews browned in ghee ( pour in the hot ghee into the pudding as well) adorn this vegetarian rice pudding. Wonderful by the bowlful on a drizzly spring day.
Date and rice pudding
Milk based puddings tend to burn easily. Cook on low heat and stir lots! The dates add extra sweetness to this pudding and this could be too sweet for some. Go easy on the brown sugar.
2 cups cooked rice
1/2 cup cream
2 cups milk
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp ground ginger
salt
1/4 cup brown sugar5 medjool dates - diced
1/3 cup cashews sauteed in ghee until golden
In a large pot combine cooked rice, salt, milk. cardamom powder, cinnamon powder, sugar, ginger powder and bring to a simmer, stirring occasionally. Cook on low heat until mixture thickens ( 5 to 7 minutes). Pour in cream. Simmer for 5 minutes. Add diced dates. Serve topped with golden cashews. I prefer to serve this dessert warm.
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