Rice Pudding With Dates Food
RICE PUDDING WITH DATES
Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.
Provided by BMARYGREEN
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 40.5 g, Cholesterol 6.5 mg, Fat 1.8 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 34.3 mg, Sugar 23.2 g
RICE PUDDING WITH DATES
In the original recipe, which was found in the 1995 Vegetarian Times Complete Cookbook, it calls for processing the cooked rice in a food processor or blender until coarse, but I do not do that step! Preparation time does not include the time needed to cook the rice!
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a large suacepan, then cover & cook on low heat until dates are tender, about 15 to 20 minutes.
- Serve warm or cold & ENJOY!
STICKY RICE PUDDING WITH MANGO
This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.
Provided by Kardea Brown
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
- Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
- Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.
RICE WITH DATES (ARABIAN PENINSULA)
Make and share this Rice With Dates (Arabian Peninsula) recipe from Food.com.
Provided by COOKGIRl
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
- Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
- In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
- Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
- Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
- After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
- Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
- Dot the first layer of rice with 1 tablespoon of butter.
- Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
- Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
- After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
- Invert the pot of rice onto a serving platter.
- Serve hot.
Nutrition Facts : Calories 430.6, Fat 21.4, SaturatedFat 9.7, Cholesterol 38.2, Sodium 713.6, Carbohydrate 55, Fiber 3.7, Sugar 11.2, Protein 6.7
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- In a large 3-quart saucepan, heat the milk and heavy whipping cream, vanilla bean pod and all the internal grain, over medium heat and bring to a small boil. Stir in the rice, reduce the heat and simmer for 30 minutes.
- Stir occasionally and leave uncovered. Pick up the bean pod, scrape it over the milk with the back of a knife to remove the last vanilla grains and natural oils from the bean. Discard after all the natural juices are added to the milk.
- In a small bowl, whisk the eggs, cornstarch, salt, and sugar until smooth. Add a ¼ cup of the hot rice milk to the egg mixture bowl slowly stirring. Whisk the rice mixture while you slowly pour in the tempered egg mixture, and then simmer, stirring constantly, until the pudding is slightly thickened. Add ½ cup chopped dates.
- Serve the pudding warm in small individual bowls topped the chopped dates or serve chilled. To chill it, place waxed paper or plastic wrap directly against the surface of the warm pudding to prevent the formation of the top skin.
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