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Rice pudding with dates and walnuts

Edited by

First prepare the rice cream: Heat 1 ½ cups (375ml) water in a saucepan and stir in the rice. Lower the heat, cover the saucepan and simmer for 20 minutes.
Measure 1 ½ cups boiled rice in another saucepan, add 1 ½ cups of the milk, the sugar and the salt. Heat gently, stirring, on medium heat for 15-20 minutes, until the mixture thickens into a cream. Stir in the remaining ½ cup of milk and the beaten egg and continue to cook for another 2 minutes, stirring all the time. Remove the saucepan from the heat and stir in the butter in level tablespoons and the vanilla. Put to one side.
Prepare the sauce. Stir the sugar and water in a small saucepan on medium heat until it has a light caramel colour (it will get darker in the saucepan when you sauté the dates). Put the butter in a frying pan and sauté the dates for a few minutes. Add the caramel and continue to sauté for another 5-6 minutes and add another 1-2 tablespoons water to dissolve the caramel into a sauce that can be poured. Stir in the walnuts, leaving aside a few pieces for garnishing.
Divide between 4-6 glasses or champagne bowls, putting a little of the mixture of sautéed dates with caramel sauce in each. Pour a layer of rice cream on top, and then a layer of dates with caramel. Top with a layer of rice cream, garnish with walnuts and dried dates and sprinkle with some cinnamon.
Pericles Rousounides

Ingredients

20 fresh dates, pitted
45g (3 tbsps) unsalted butter
65g (5 tbsps) sugar
2 tbsps water
50g (½ cup) halved walnuts
½ tsp cinnamon
Dried dates for garnishing

For the rice cream:

150g (3/4 cup) glace rice
500ml (2 cups) milk
65g (5 tbsps) sugar
1/4 tsp salt
1 egg, lightly beaten
1 tbsp unsalted butter
½ tsp vanilla essence