Rice pud­ding with dates and al­monds

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8 PREP AND COOK TIME 40 MIN­UTES

1 cup (200g) ar­bo­rio rice ½ cup (110g) caster sugar ¼ tea­spoon salt 1.125 litres (4½ cups) milk 6 (120g) med­jool dates, quar­tered 2 tea­spoons vanilla bean paste ½ cup (125ml) cream ½ cup (70g) sliv­ered al­monds, toasted (see Julie’s tip) honey and sliced ex­tra dates, to serve

1 Place rice, sugar, salt, milk and half the dates in a large saucepan over medi­umhigh heat. Bring to the boil; re­duce heat and sim­mer, cov­ered, for 15 min­utes. Re­move the lid; sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til rice is cooked through. Test if it’s ready by tast­ing a grain. Stir in vanilla and cream. 2 Serve pud­ding warm or cooled, topped with al­monds and ex­tra dates and driz­zled with honey.

Not suit­able to freeze or mi­crowave.

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