Vegan Persian Date Delight: Aromatic Sticky Rice Pudding
Discover a delectable vegan Persian Date Delight, combining the sweetness of Medjool dates with aromatic spices and creamy coconut milk. This Sticky Rice Pudding recipe offers an unforgettable sensory experience for those on a plant-based diet, perfect for special occasions or a cozy night at home.
Allergens
Nuts (Pistachios)
Ingredients
- 1. 1 cup uncooked sticky rice 2. 3 cups coconut milk 3. 1 cup pitted Medjool dates, chopped 4. 1/2 cup maple syrup 5. 1 teaspoon ground cinnamon 6. 1/2 teaspoon ground cardamom 7. 1/4 teaspoon ground nutmeg 8. 1/4 teaspoon ground ginger 9. 1/4 teaspoon sea salt 10. 1/4 cup chopped pistachios, for garnish 11. 2 tablespoons sesame seeds, for garnish
Instructions
- Rinse the sticky rice under cold water until the water runs clear.
- In a large saucepan, combine the rinsed sticky rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 40 minutes or until the rice is tender and has absorbed the liquid.
- While the rice is cooking, in a separate saucepan, combine the chopped dates, maple syrup, cinnamon, cardamom, nutmeg, ginger, and sea salt. Cook over medium heat for 5 7 minutes until the dates are softened and the mixture thickens slightly.
- Once the rice is cooked, stir in the date mixture, mixing well to combine. Allow the pudding to cool slightly before serving.
- To serve, spoon the pudding into individual bowls, garnish with chopped pistachios and sesame seeds, and enjoy your Persian Date Delight!
Chef’s Insight
The combination of Medjool dates, coconut milk, and warm spices creates a luscious texture and irresistible aroma that will captivate your senses. This dish is perfect for entertaining or a special occasion, as it can be prepared ahead of time and requires minimal last-minute preparation.
Notes
This recipe is vegan-friendly and free from refined sugar.