Fig and Rosewater Rice Pudding

Sweet indulgence doesn't have to come at a cost — this dairy-free, gluten-free rice pudding, adapted from Yasmin Khan's Zaitoun: Recipes from the Palestinian Kitchen, is fragrant with cardamom and rosewater and topped with a warm dried fruit compote. Comforting enough for dessert, gentle enough for breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dessert
Cuisine: Middle Eastern
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Rice Pudding
  • 4 cups nut milk
  • 1 cup rice
  • ⅓–½ cup date syrup
  • 1 teaspoon vanilla extract
  • 8 cardamom pods, seeds crushed (about 1¼ teaspoons)
  • Rosewater to taste
  • Sea salt
Dried Fruit Compote
  • ¾ cup dried apricots and/or figs roughly chopped
  • Juice and zest of 1 lemon
  • Crushed seeds from 2 cardamom pods
  • 2 tablespoons honey
  • 1 teaspoon rosewater
  • Pistachios for garnish (optional)

Equipment

  • Medium saucepan
  • Small saucepan
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Citrus zester
  • Citrus juicer
  • Serving bowls

Method
 

  1. Combine nut milk, rice, date syrup, vanilla, crushed cardamom, and salt in a pot. Cook on low until rice is tender and creamy. Stir in rosewater to taste.
  2. Meanwhile, combine compote ingredients (except the final teaspoon of rosewater) in a small saucepan. Simmer on low until the dried fruit is soft, about 10 minutes. Stir in the last teaspoon of rosewater.
  3. Spoon pudding into bowls, top with compote, and garnish with crushed pistachios or dried rose petals.

Notes

Adapted from Yasmin Khan's recipe in Zaitoun: Recipes from the Palestinian Kitchen. Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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