Purple Rice Pudding with Rose Water Dates
A luxurious dessert combining Chinese black rice and dates infused with aromatic rose water, creating a unique purple-hued rice pudding. This creamy treat is flavored with cinnamon, vanilla, and lemon zest for a sophisticated twist on traditional rice pudding.
Ingredients
- •1¼ cups water
- •½ cup Chinese black rice
- •¼ cup finely chopped pitted dates
- •2 whole dates
- •3 teaspoons rose water
- •1¼ cups half-and-half
- •2 tablespoons turbinado sugar
- •1 pinch fine sea salt
- •1 teaspoon finely grated lemon zest
- •1 piece cinnamon stick
- •½ teaspoon vanilla extract
Cooking Instructions
- 1.
1 To prepare the rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the temperature to maintain a simmer, cover, and cook until the rice is tender yet still slightly chewy, about 30 minutes. Some water will remain (do not drain).
30 min
- 2.
2 While the rice is cooking, prepare the date topping. Place the chopped dates in a small bowl and drizzle with 2 teaspoons of the rose water. Add the date strips to a different small bowl and drizzle with the remaining 1 teaspoon rose water. Stir the dates in both bowls and set aside, stirring once or twice more.
5 min
- 3.
3 To finish, add the half-and-half, sugar, salt, 1/2 teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy - the mixture will thicken as it cools. Remove the saucepan from the heat and remove the cinnamon stick. Stir in the chopped dates and the remaining 1/2 teaspoon lemon zest.
15 min
- 4.
4 Divide the rice pudding among small individual dessert bowls or cups. Garnish with a few of the rose water-infused date strips, and serve warm or at room temperature.
5 min