Rice pudding with dates and almonds
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.