Rice pudding is an old-fashioned dessert and some might consider it dated. I find it a modern comfort. I adore the way chopped dates flavor the creamy sweetened vanilla-infused rice. A drizzle of lemon sauce over the top updates this old-time favorite.

　　

Ingredients

serves 6

　　

Rice Pudding

2 cups cooked rice (I like to use jasmine)

　　2 cups whole milk

　　1/2 cup chopped dates

　　2 large eggs, beaten

　　1 tablespoon unsalted butter

　　1/2 teaspoon salt

　　Grate of fresh nutmeg

　　1 vanilla bean, split

　　

Lemon Sauce

1/2 cup sugar

　　1 tablespoon cornstarch

　　1/4 teaspoon salt

　　2 tablespoons unsalted butter

　　1 teaspoon grated lemon zest

　　2 tablespoons fresh lemon juice

　　

Make the Rice Pudding

Step 1

Heat the oven to 325°F.

　　

Step 2

In a medium bowl, combine the rice, milk, dates, eggs, butter, salt, and nutmeg. Scrape the seeds from the vanilla bean and stir them into the mixture. Pour into a 1 1/2-quart baking dish. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes or until bubbly around the edges and the top is golden.

　　

Make the Lemon Sauce

Step 3

In a small saucepan set over medium heat, combine 1 cup water, the sugar, cornstarch, and salt. Bring the mixture up to a boil. Remove from the heat, add the butter, lemon zest, and lemon juice, and stir well. Drizzle the lemon sauce over each serving of pudding.

　　A Southerly Course