Rice Pudding with Dates

submitted by butterflydog

2 cups milk
2 cups cream
2 cups half and half
1 cup sugar
1 cup long grain rice
1 vanilla bean
2 Tbsp rum
dash salt
8 oz Pkg bite size chopped pitted dates
8 oz whipped topping or 1 cup cream whipped

Instead of the usual raisins, dates are so delicious in rice pudding. In
heavy duty sauce pot heat milks, sugar, vanilla bean ( split ) over medium
heat, stirring occasionally until mixture comes to a boil. Add rice and
bring to a boil again. Reduce heat to a gentle simmer and cover and cook
mixture ( stir occasionally ) until rice mixture becomes creamy and
liquids almost absorbed. Pudding will thicken with chilling. Remove from
heat , remove vanilla bean and stir in the dates. Let cool completely and
then cover and chill very well. Then place mixture in a large glass or
dessert bowl and blend in the whipped topping or the cream that has been
whipped to lighten texture of the pudding. . Garnish pudding with chopped
almonds and maraschino cherries if desired. Serves 8 to 12. Note: if you
want date nut rice pudding then blend in some slivered or sliced almonds
along with the dates to the pudding instead of using as a garnish. For a
lower calorie version one can make pudding with all milk or part milk and
skim milk and use the whipped topping instead of the heavy cream.


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