Ginger-Spiced Rice Pudding with Date-Pepper Syrup

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.

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Prep: 30 mins
  • Stand: 40 mins

Ginger-Spiced Rice Pudding with Date-Pepper Syrup

Directions

  1. 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.
  2. 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 degrees 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Ginger-Spiced Rice Pudding with Date-Pepper Syrup)

  • Per serving:
  • 317 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 108 mg chol. ,
  • 179 mg sodium ,
  • 55 g carb. ,
  • 2 g fiber ,
  • 40 g sugar ,
  • 8 g pro.
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