INGREDIENTS
2 cups water
2/3 cup rice
1/2 tsp salt
1 cup fresh, pitted dates, finely cut
2 cups milk
2 eggs
1 tsp lemon rind, grated
Cream (optional)
Cinnamon
Nutmeg
1/4 cup honey
METHOD
Preheat oven to 325 degrees
Bring two cups of water to boil.
Add rice and salt, cook for 30 minutes, or until tender.
Drain if necessary, and place rice in a shallow baking dish, distributing evenly across the bottom.
Sprinkle with dates and set in a large, shallow pan.
In the same saucepan used for cooking the rice, scald the milk. Mix the honey and eggs. Add the milk and mix well.
Stir in the lemon rind and pour over the rice and dates.
Add a half-inch hot water to the shallow pan, and bake pudding for about an hour, or until set.
Sprinkle with nutmeg and cinnamon. Serve slightly warm or cool. Can be served with cream, if desired.
Author’s tip: “I would recommend adding ¼ cup of honey. If you use the cinnamon or lemon honey, remove that part from the original recipe.”
Sarah Gough is the founder of Sarah’s Wonderful Honey, which comes in several flavours.
