Old-fashioned rice pudding studded with chopped dates and walnuts and topped with cinnamon-sugared chopped walnuts.

Date Nut Rice Pudding

3 cups cooked rice
3 cups milk
1/4 cup plus 2 tablespoons brown sugar, firmly packed
2 tablespoons butter or margarine
1/4 teaspoon salt
1 cup chopped pitted dates
1 cup chopped walnuts - divided use
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

1. Combine rice, milk, 1/4 cup sugar, butter and salt in 2 to 3-quart saucepan. Cook over medium heat, stirring occasionally, 20 to 25 minutes, or until thick and creamy. Add dates, 1/2 cup walnuts and vanilla. Turn into 2-quart dish.
2. Combine cinnamon with remaining 2 tablespoons sugar and remaining 1/2 cup walnuts. Sprinkle over pudding. Chill.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.