The first time I tasted rose water
in a milky pudding, as a child in Turkey, I was overwhelmed by its
intensity. Always the curious eater, I tried again, wondering whether I
could ever like this flavor, and then again — and again and again. Rose
water has this effect on you. Its concentrated, bold aroma, evoking the
serenity of churches or mosques, does require some getting used to, but
when you do, you will never stop longing for it. In this dessert, I
infuse sweet dates with rose water's heady aroma and add them to a rice
pudding made with Chinese black rice. This soft-textured rice was once
eaten only by the emperors of China. Lotus Foods offers a delicious
heirloom variety under the trademarked label Forbidden Rice. It makes
for a stunning dessert as it turns a deep burgundy hue when cooked.
Choose firmer dates such as Deglet Noor for this dessert, as you don't
want them to become mushy in the pudding.
1 1/4 cups water
1/2 cup Chinese black rice
1/4 cup finely chopped pitted dates (about 6)
2 dates, pitted and cut into thin strips
3 teaspoons rose water
Rice Pudding, and to finish
1 1/4 cups half-and-half
2 tablespoons turbinado sugar
Pinch of fine sea salt
1 teaspoon finely grated lemon zest
1 (1-inch) piece cinnamon stick
1/2 teaspoon vanilla extract
1 To prepare the rice, bring the water and rice to a
boil in a small heavy-bottomed saucepan. Decrease the temperature to
maintain a simmer, cover, and cook until the rice is tender yet still
slightly chewy, about 30 minutes. Some water will remain (do not drain).
2 While the rice is cooking, prepare the date topping.
Place the chopped dates in a small bowl and drizzle with 2 teaspoons of
the rose water. Add the date strips to a different small bowl and
drizzle with the remaining 1 teaspoon rose water. Stir the dates in both
bowls and set aside, stirring once or twice more.
3 To finish, add the half-and-half, sugar, salt, 1/2
teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice.
Return to a boil over medium-high heat, stirring several times. Decrease
the heat to maintain a gentle bubble and cook, uncovered, for 15 more
minutes, stirring every few minutes or so. The consistency should be
creamy yet soupy — the mixture will thicken as it cools. Remove the
saucepan from the heat and remove the cinnamon stick. Stir in the
chopped dates and the remaining 1/2 teaspoon lemon zest.
4 Divide the rice pudding among small individual dessert
bowls or cups. Garnish with a few of the rose water-infused date
strips, and serve warm or at room temperature.
To get a head start: The rice pudding
can be made 1 day ahead. Transfer the pudding to a medium bowl and allow
to cool to room temperature, stirring a few times. Cover and chill. The
rice will continue to absorb liquid — you may need to add a bit of
chilled milk or half-and-half just before serving to loosen it. Keep the
infused date strips separate, covered with plastic wrap, and garnish
the pudding just before serving.
To lighten it up: Use whole milk instead of half-and-half for an everyday treat.