Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Medium grain rice

  2. 2 cups 474ml Water

  3. 3/4 teaspoon 3.8ml Salt

  4. 1 tablespoon 15ml Unsalted butter -see Note

  5. 1 tablespoon 15ml Fine bread crumbs -- (approximately)

  6. 4 Eggs (large)

  7. 1 cup 237ml Stout - ** see note

  8. 1 cup 237ml Whipping cream

  9. 1/2 teaspoon 2 1/2ml Vanilla extract

  10. 1 tablespoon 15ml Sugar

  11. 1/4 teaspoon 1 1/3ml Cinnamon

  12. 1/4 teaspoon 1 1/3ml Nutmeg

  13. 1/8 teaspoon 0.6ml Ground cloves

  14. 1/4 lb 113g / 4oz Pitted dates - chopped (2/3 Cup)

  15. 2 tablespoons 30ml All-purpose flour -- (approximately)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * plus more for the baking dish ** (a sweet Stout in the English style -including those labeled Oatmeal Stout, Milk Stout, or Imperial Stout- will provide a mellow richness and overtones of coffee and chocolate, but a dry Irish-style Stout is likely to be to bitter. Some brands of Porter might also work if on the sweet side.) 1. Combine the rice, water, and salt in a heavy saucepan. Bring to a boil, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat, fluff with fork, cover, and let cool.

  2. Butter the bottom and sides of a 6-cup baking disk or 8 individual casseroles (ramekins). Sprinkle with bread crumbs and roll the dish around to coat all the surface with crumbs. Tap out excess.

  3. Preheat the oven to 325F. Beat the eggs lightly in a large bowl. Add the Stout, 1/3 cup of the cream, vanilla, sugar, and spices and stir to combine. Add the rice and stir to break up any clumps. Toss the dates in flour to coat them evenly, shaking off the excess, and stir them in. Pour the mixture into the baking dish. Cut the butter into small pieces and scatter them on top. Bake uncovered until set, about 1 hour. Serve warm, with the rest of the cream, lightly whipped.


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