- Preheat the oven to 180°C. Butter a medium sized baking dish.
- Combine the water and the rice in a small saucepan, bring to the boil, then reduce the heat to a simmer, cover the pan and cook for around 10 minutes until the water has been absorbed. Leave covered for 5 minutes, then fluff up the grains to separate them.
- Stir in the milk and salt into the rice and cook until the mixture starts to thicken - this should take 5 minutes.
- Whisk together the eggs, sugar and vanilla essence in a bowl. Slowly stir into the rice pudding mix, then add the dates, mixing in thoroughly.
- Transfer the rice pudding mix into the prepared dish and heat in oven until the pudding is firm.
- Remove from the oven and sprinkle with organic cinnamon sugar.
Rice Pudding With Dates Recipe
Ingredients
| 450ml | whole milk |
| 1tsp | unsalted butter |
| 400ml | water |
| 100ml | organic basmati rice, rinsed 3 times in cold water |
| ½tsp | natural sea salt |
| 2 | free-range eggs, beaten |
| 110g | granulated sugar |
| 15 | pitted dates, finely chopped |
| Organic Fairtrade cinnamon sugar, for garnish |
Method
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