Rice pudding is one of those desserts that cuts across all cultures. Cooking milk, sugar and rice together is very simple yet very tasty. I’ve flavored it with fresh vanilla beans and given it a twist by adding a date compote. The sweet dates complement the creaminess of the pudding. This is another one of those comfort foods my mother made often when I was young. I always burned my tongue eating it because I couldn’t wait for it to cool.
MAKES: 6–8 servings
INGREDIENTS:
- 3 tbsp cornstarch
- ½ cup cold milk
- 5 cups full-fat milk
- 1 cup heavy cream
- 1 vanilla pod, split and scraped
- 1 cup short-grain white rice, presoaked and drained
- 1 cup sugar
- 1 tbsp rosewater
- 1 tbsp orange blossom water
- ½ cup water
- ¼ cup sugar
- 1 cup dates, pitted and chopped
- ½ cup orange juice
- zest of ½ orange
- juice of ½ lemon
- ½ cup pistachios, chopped
INSTRUCTIONS:
- Make a paste by combining the cornstarch and cold milk and set aside. In a large heavy-bottomed saucepan heat the 5 cups milk and the cream. Slice the vanilla pod lengthwise; with the back of a knife scrape the seeds and add to the hot milk and cream along with the pod. Allow to come to a boil. Add the drained rice and stir with a wooden spoon continuously until the rice cooks and the mixture thickens slightly, about 20–25 minutes. Add the sugar and continue stirring. Pour in the cornstarch/milk paste and stir in one direction as it thickens for about 2 minutes. Remove from the heat and take out the vanilla pod. Stir in the rosewater and orange blossom water. Set aside.
- To make the compote, heat the water and sugar in a small saucepan until the sugar dissolves. Add the dates, orange juice, orange zest and lemon juice and allow to come to a boil. Lower the heat to a simmer and leave until the dates soften. Remove from the heat and allow to cool. Half-fill individual clear glass cups with rice pudding, cover and cool in the fridge. When ready to serve, put a dollop of the date compote on top and garnish with chopped pistachio nuts.
