Ingredients

• 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
• 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

Instructions

1. 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. 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. 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. 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.