Creamy Brown Rice Pudding with Dates and Walnuts

Pour the brown rice into a small saucepan, add 400 ml of water, and bring to a boil over medium heat.

While the rice is cooking, blend the pitted dates, 20 g of raisins, 100 ml of milk, and 300 ml of water in a blender until smooth. Pour this liquid into the saucepan with the rice and continue to cook over low-medium heat for 20–25 minutes.

Then, remove half of the cooked rice and blend it with the remaining 150 ml of milk until completely smooth. Pour the pureed rice back into the saucepan with the remaining rice, add the ground cinnamon, and cook over low heat for 2–3 minutes, stirring constantly, until the mixture comes together and thickens.