• 2 Ratings

Make your own date-pepper syrup to pour all over rice pudding for dessert tonight. You can also top with chopped pistachios to give this creamy pudding a little crunch.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Scrape seeds from vanilla bean, reserving pod. In a large saucepan combine vanilla bean seeds and pod, milk, rice, cinnamon, and ginger. Place cardamom and allspice in a tea ball or cheesecloth bag; add to milk mixture. Bring just to simmering over medium-high heat; remove from heat. Let stand, covered, 30 minutes.

  • In a medium bowl combine egg yolks and sugar. Return rice mixture to simmering over medium heat. Gradually stir about 1/2 cup of the hot mixture into yolk mixture; return to remaining hot mixture in saucepan. Cook and stir over medium heat just until mixture is simmering (195°F) and slightly thickened (mixture will continue to thicken as it cools). Remove from heat. Remove and discard vanilla bean pods and spices; cool 10 minutes.

  • Serve immediately or transfer pudding to a bowl, cover surface with plastic wrap, and chill 4 to 24 hours. Top servings with Date-Pepper Syrup and, if desired, pistachios.

Date-Pepper Syrup

In a small saucepan combine 1/2 cup packed dark brown sugar, 1/4 cup water, 1/2 tsp. freshly ground black pepper, and 1/4 tsp. salt. Bring to simmering over medium-high heat. Cook, uncovered, until syrupy and reduced to 1/3 cup. Remove from heat. Stir in 1/3 cup chopped pitted dates and two or three grinds additional pepper; cool slightly. If needed, stir in 1 to 2 Tbsp. additional water to reach drizzling consistency. Serve warm. (If syrup becomes too hard upon standing, transfer to a bowl and microwave 20 to 30 seconds or until softened. If needed, thin with additional water.) Makes 1/2 cup.

Nutrition Facts

317 calories; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 108 mg cholesterol; 179 mg sodium. 371 mg potassium; 55 g carbohydrates; 2 g fiber; 40 g sugar; 8 g protein; 0 g trans fatty acid; 388 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 1 mcg vitamin b12; 223 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0