Recipe courtesy of Soumaya, Spatulicious
Soumaya is behind the account Spatulicious, an account for tasty, easy dishes for anyone who wants a simple, quick home cooked meal. She hosts private cooking classes, and shares recipes for different dietary restrictions. Not sure what to make for dinner or for your next big gathering? Head over to her page for some inspirations and recipes in both Arabic & English!
Soumaya’s Chef Feature Page
Who hasn’t had rice pudding growing up? I made it a few times until I knew I wanted to make a little TWIST. I ended up adding dates. It was that one ingredient that changed the smell, color and taste.& I promise you, only for the best. I’ve replaced the cow milk with almond or coconut milk to make a vegan dessert.
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servings
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Ingredients
- 1 tablespoon date paste
- 1/2 cup rice soaked for 15 minutes in hot water, then cooked in one cup of hot water
- 6 cups almond or coconut milk or regular cow milk
- 5 tablespoons corn starch
- 1 cup granulated sugar
- 1 tablespoon rose water
- shredded coconuts and pistachios for garnish
Ingredients
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Instructions
- In a sauce pan, on medium heat add the date paste and milk and stir until the dates have completely combined.
- Dissolve the corn starch in cold water before you add to the hot mixture to avoid lumps, then add the sugar, stir until they are all incorporated.
- Continue to stir until the mixture thickens and keep stirring to prevent the mixture from sticking to the bottom of the pot.
- Add the cooked rice. Turn off the heat, add the rose water and stir.
- Pour in cups and cool completely. Set in fridge.
- Serve cold. Garnish with shredded coconuts and ground pistachios.
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