The first time I tasted rose water in a milky pudding, as a child in Turkey, I was overwhelmed by its intensity. Always the curious eater, I tried again, wondering whether I could ever like this flavor, and then again — and again and again. Rose water has this effect on you. Its concentrated, bold aroma, evoking the serenity of churches or mosques, does require some getting used to, but when you do, you will never stop longing for it. In this dessert, I infuse sweet dates with rose water's heady aroma and add them to a rice pudding made with Chinese black rice. This soft-textured rice was once eaten only by the emperors of China. Lotus Foods offers a delicious heirloom variety under the trademarked label Forbidden Rice. It makes for a stunning dessert as it turns a deep burgundy hue when cooked. Choose firmer dates such as Deglet Noor for this dessert, as you don't want them to become mushy in the pudding.
_To get a head start: The rice pudding can be made 1 day ahead. Transfer the pudding to a medium bowl and allow to cool to room temperature, stirring a few times. Cover and chill. The rice will continue to absorb liquid — you may need to add a bit of chilled milk or half-and-half just before serving to loosen it. Keep the infused date strips separate, covered with plastic wrap, and garnish the pudding just before serving.
To lighten it up: Use whole milk instead of half-and-half for an everyday treat._
Recipe notes
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