Rice Pudding with Dates Instructions

Bring the milk and rice to a boil, then reduce the heat and let it simmer for up to an hour and a half, stirring frequently until the mixture is thick and creamy.

Whisk in the honey, slivered almonds, and dates. Simmer another 20–30 minutes stirring frequently. Add the butter and stir until it has dissolved completely, then take the saucepan off the heat.

Cool the pudding slightly and then fold in the egg yolks, one after another. Finally, add the rose water and pour the custard into a shallow bowl or several small bowls. Chill completely.
Serve the pudding at room temperature or cold and garnish with rose petals or ground cinnamon.