Purple Rice Pudding with Rose Water Dates

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.

   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.

   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.

   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.

   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