Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

    Advertisement

Nutrition Facts

192 calories; protein 4.6g; carbohydrates 40.5g; fat 1.8g; cholesterol 6.5mg; sodium 34.3mg. Full Nutrition
Advertisement

Reviews (11)

Most helpful positive review

Rating: 4 stars
09/13/2007
This recipe tastes better warm than cold but it is good either way. 15 dates are perhaps too many if you are using high quality plump large dates. Makes it almost too datey. An excellent Suhoor meal which has not left me hungry yet today and it's been 8 hours. So easy to prepare! Read More
(22)

Most helpful critical review

Rating: 3 stars
07/17/2012
good but not exceptional.... Read More
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
09/13/2007
This recipe tastes better warm than cold but it is good either way. 15 dates are perhaps too many if you are using high quality plump large dates. Makes it almost too datey. An excellent Suhoor meal which has not left me hungry yet today and it's been 8 hours. So easy to prepare! Read More
(22)
Rating: 4 stars
01/02/2006
I love the taste of dates in this. Read More
(18)
Rating: 4 stars
01/14/2011
This is good plenty sweet. Next time I will only use 2 T sugar and maybe only 10 dates maybe add some nuts and it will be great for breakfast. I thought it was a bit weird putting it in the blender but it gave it more of a breakfast porridge texture that was okay. Next time I probably won't use the blender though. I liked it both warm and cold. Read More
(5)
Advertisement
Rating: 4 stars
12/30/2011
I followed the recipe very close the first time, except using only 10 dates and 3 tbs of honey instead of sugar. It was good just when you blend the cooked rice and combine everything else its kind of clumpy. So the second time- this morning- I ground the rice before cooking it, then for about 1 cup of rice I used about 3 cups of milk and 1 cup of water. The rice absorbs the liquid easily so you can not hardly put too much liquids in it. I also sweetened it with honey and Iraqi date syrup. Very smooth and creamy and tasty now! Very good basic recipe. Thanks! Read More
(3)
Rating: 4 stars
11/29/2010
For an easy vegan substitute plain soy milk still tastes great =) Read More
(2)
Rating: 1 stars
08/13/2011
didnt turn out good at all. Read More
Advertisement
Rating: 5 stars
11/08/2014
Just finished eating my first bowl of this rice pudding. And it's incredible! I made a few adjustments... because I had so many dates to use up I doubled the recipe. Because of this I didn't put the cooked rice in the food processor since there was so much of it. I used stevia instead of sugar and added some chia seeds. I was so pleased with how creamy it was and the amount of sweetness was perfect. I may add some cinnamon next time and see how that tastes. All in all this is a great recipe that allowed me to use up some bulk rice and dates. Read More
Rating: 4 stars
07/12/2012
This is really good kind of a pain to make on a weekday but a great weekend breakfast. Read More
Rating: 5 stars
06/08/2014
I loved this easy recipe but I changed it a little bit. I used left over jasmine rice but I did not pre-blender the rice because the rice was already sticky and soft. I used fructose crystals instead of sugar. It came out very delicious and very filling. I will definately make this recipe again. Read More
Rating: 3 stars
07/17/2012
good but not exceptional.... Read More