Comfort food. You will understand why when you taste a spoonful of this delicious dessert from the pan.
3cupswhole milk3 cups whole milk
2cupsheavy whipping cream2 cups heavy whipping cream
.33cuparborio rice1/3 cup arborio rice
.50vanilla bean1/2 vanilla bean, split and grains removed
3large eggs3 large eggs, beaten
3tablespoonscorn starch3 tablespoons corn starch
.25teaspoonsalt1/4 teaspoon salt
.50cup granulated sugar1/2 cup granulated sugar
.50cupdates1/2 cup chopped dates
1tablespoondates1 tablespoon chopped dates
In a large 3-quart saucepan, heat the milk and heavy whipping cream, vanilla bean pod and all the internal grain, over medium heat and bring to a small boil. Stir in the rice, reduce the heat and simmer for 30 minutes.
Stir occasionally and leave uncovered. Pick up the bean pod, scrape it over the milk with the back of a knife to remove the last vanilla grains and natural oils from the bean. Discard after all the natural juices are added to the milk.
In a small bowl, whisk the eggs, cornstarch, salt, and sugar until smooth. Add a ¼ cup of the hot rice milk to the egg mixture bowl slowly stirring. Whisk the rice mixture while you slowly pour in the tempered egg mixture, and then simmer, stirring constantly, until the pudding is slightly thickened. Add ½ cup chopped dates.
Serve the pudding warm in small individual bowls topped the chopped dates or serve chilled. To chill it, place waxed paper or plastic wrap directly against the surface of the warm pudding to prevent the formation of the top skin.