Date Rice Pudding
Yield
4 servingsPrep
15 minCook
12 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
brown, quick cooking |
|
| 1 ½ | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
dates
pitted |
|
| 1 | tablespoon |
arrowroot flour
|
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
brown, quick cooking |
|
| 355 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
dates
pitted |
|
| 15 | ml |
arrowroot flour
|
|
| 59 | ml |
tahini (sesame paste)
|
*
|
Directions
Cook rice in water and salt (if used) for 12 minutes.
Blend remaining ingredients together in a blender, pour into a sauce pan and stir over medium-low heat until thick.
Stir in rice, and let set 5 minutes before serving.
Sprinkle with cinnamon if desired.
