Rice Pudding With Dates Recipe - Allrecipes.com
Rice Pudding With Dates Recipe
  • READY IN 30 mins

Rice Pudding With Dates

Recipe by  

"Rice pudding sweetened by dates rather than much sugar, can be eaten warm or cold."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2007

This recipe tastes better warm than cold, but it is good either way. 15 dates are perhaps too many if you are using high quality, plump, large dates. Makes it almost too datey. An excellent Suhoor meal which has not left me hungry yet today and it's been 8 hours. So easy to prepare!

Most Helpful Critical Review
Jul 17, 2012

good but not exceptional....


15 Ratings

Jan 02, 2006

I love the taste of dates in this.

Jan 14, 2011

This is good, plenty sweet. Next time I will only use 2 T sugar and maybe only 10 dates, maybe add some nuts, and it will be great for breakfast. I thought it was a bit weird putting it in the blender, but it gave it more of a breakfast porridge texture that was okay. Next time I probably won't use the blender though. I liked it both warm and cold.

Dec 30, 2011

I followed the recipe very close the first time, except using only 10 dates and 3 tbs of honey instead of sugar. It was good just when you blend the cooked rice and combine everything else its kind of clumpy. So the second time- this morning- I ground the rice before cooking it, then for about 1 cup of rice I used about 3 cups of milk and 1 cup of water. The rice absorbs the liquid easily so you can not hardly put too much liquids in it. I also sweetened it with honey and Iraqi date syrup. Very smooth and creamy and tasty now! Very good basic recipe. Thanks!

Nov 29, 2010

For an easy vegan substitute, plain soy milk still tastes great =)

Jun 08, 2014

I loved this easy recipe but I changed it a little bit. I used left over jasmine rice but I did not pre-blender the rice because the rice was already sticky and soft. I used fructose crystals instead of sugar. It came out very delicious and very filling. I will definately make this recipe again.

Jul 12, 2012

This is really good, kind of a pain to make on a weekday, but a great weekend breakfast.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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