Rice pudding with dates

Rice pudding with dates

Cairo Kitchen
Jonathan Gregson

Rice puddings are often found in koshary stores as the main ingredient, rice, is also the main ingredient for koshary. Short-grain rice is always used as it has a higher starch content. For this rice pudding, we added our own twist, which is the addition of the date paste. Together they make a rich and tasty dessert. This dessert is served chilled.


Quantity Ingredient
100g short-grain rice
1 litre full-fat milk
200g pitted dried dates, finely chopped
100g caster sugar
100ml double cream
1 teaspoon vanilla essence
35g cornflour


  1. Wash the rice under cold running water, then soak in fresh water for half an hour.
  2. Heat 500 ml of the milk in a small saucepan, add the pitted dates and simmer for about 10 minutes until the dates are soft. Pour the dates and milk into a food processor and blend until smooth.
  3. Pour 200 ml water into a medium pot and boil the drained rice over a low heat for about 7 to 8 minutes, stirring occasionally, or until the water is absorbed. Add the remaining milk to the rice, bring gently to the boil, reduce the heat and continue to simmer, uncovered, for 25 minutes. Add the sugar and stir until it has dissolved, then add the cream and vanilla essence.
  4. Dissolve the cornflour in half a cup of cold water and mix into the cooked rice. Bring gently to the boil and simmer for about 5 minutes, stirring continuously, until thickened.
  5. To serve, place a base of date paste at the bottom of eight small bowls or ramekins. Top with the rice pudding and then leave to cool before serving.
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