Egg yolks make this rice pudding extra indulgent. The spices are bold but are tempered by the rich sweetness of the dates.

Source: Midwest Living

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Credit: Jason Donnelly

Recipe Summary

hands-on:
20 mins
total:
1 hr 10 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrape seeds from vanilla bean, reserving pod. In a large saucepan, combine vanilla bean seeds and pod, the milk, rice, cinnamon and ginger. Place cardamom and allspice in a tea ball or cheesecloth bag; add to milk mixture. Bring just to a simmer over medium-high; remove from heat. Let stand, covered, 30 minutes.

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  • In a medium bowl, whisk together egg yolks and sugar. Return rice mixture to simmering over medium. Gradually stir about 1/2 cup of the hot mixture into yolk mixture; return to saucepan. Cook and stir over medium just until mixture is simmering (195°) and slightly thickened. (Mixture will continue to thicken as it cools.) Remove from heat. Remove and discard vanilla bean pod and spices; cool 10 minutes.

  • Serve pudding warm or transfer to a bowl, cover surface with plastic wrap and chill 4 to 24 hours. Top servings with Date-Pepper Syrup and, if desired, pistachios.

DATE-PEPPER SYRUP

In a small saucepan, combine 1/2 cup packed dark brown sugar, 1/4 cup water, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Bring to a simmer over medium-high. Cook, uncovered, until syrupy and reduced to 1/3 cup. Remove from heat. Stir in 1/3 cup chopped pitted dates and two or three grinds additional pepper; cool slightly. If needed, stir in 1 to 2 tablespoons additional water to reach drizzling consistency. Serve warm. (If syrup becomes too thick upon standing, transfer to a bowl and microwave 20 to 30 seconds or until softened. If needed, thin with additional water.) Makes 1/2 cup.

Nutrition Facts

317 calories; fat 8g; cholesterol 108mg; saturated fat 4g; carbohydrates 55g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 40g; protein 8g; vitamin a 388.2IU; vitamin c 0.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 60.3mcg; vitamin b12 0.9mcg; sodium 179mg; potassium 371mg; calcium 223mg; iron 1.5mg.
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