Fruited Rice Pudding

by Daniel Rogov

1 cup uncooked rice
1/4 cup sugar
1 Tbsp. vegetable shortening
1/2 cup blanched almonds or walnuts
1/4 cup each cooked pitted prunes, raisins and dates
1/4 honey

Cook the rice in 2 cups of water for 30 minutes. Drain and add the sugar and shortening.

While the rice is cooking, oil a heatproof casserole with a 4-5 cup capacity. In a mixing bowl, combine the nuts, fruits and honey. Arrange half of this mixture in the casserole so that it covers the bottom and comes up the sides. Spoon half the rice over the fruit mixture and over this spoon the remaining fruits and honey. Top with the remaining rice and cover with aluminum foil.

Place the casserole on a rack inside a large pot, pour in boiling water to come 3/4 up the sides of the pudding dish, cover the pot and steam for 45 minutes.

Remove the cover and let the steam evaporate before removing the inner bowl. Remove the foil, place a serving plate over the rice and invert in one rapid motion so that the pudding will sit on the serving plate. May serve hot, cool or well chilled.

Serves 4-6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.