My first attempt at rice pudding! Growing up it wasn’t my favorite dessert but I had it the other night at a Lebanese restaurant and I really liked so I wanted to make our own 🤍 When I make it again, I’d probably omit the vanilla because it took over the delicate earl gray tea and cardamom! But I love vanilla so I didn’t mind 🫘 How I made it: I used a date paste as my sweetener! Soaked 10 dates in hot water for 20 mins and then blended in food processor! 5 cups of whole milk 1/2 cup of sushi rice/sticky rice/Arborio rice 2 earl gray tea bags Zest of an orange 1/2 tsp of cardamom (I love cardamom but it can be strong so add it slowly and to your own taste) Splash of vanilla Pinch of salt 3-4 tablespoons of the date paste I rinsed the rice once but you do want to keep that starch because I didn’t use any thickening agents for this pudding. Mix and taste the milk and rice mixture and then bring it to a gentle boil stiring often. Once it bubbles turn the heat to a medium low and cook until the rice is soft and the milk thickens. Tbh it took about an hour for me but I think it was because I had the temp on the lowest, once I raised it a little, it thickened up right away. You want to make sure your rice is soft and not al dente. Once the rice was done I tempered two egg yolks before adding it into the pudding. The egg yolks added some richness and made it more custardy. I saw Gordon Ramsay do this so I had to lol. Stir and cook for a couple of more mins and then it should be done!! Make sure the rice is cooked and the mixture will thicken even more as it cools! Pour into your dishes and let cool. I put plastic wrap on it and put it in the fridge overnight once it got to room temp. I topped with a simple whipped cream, toasted walnuts, and more cardamom. 💚💚💚 @teapigs @oceanshalo - @heykarabae