Date Nut Rice Pudding

Combine the cooked rice, milk, 1/4 cup brown sugar, butter, and salt in a large saucepan over medium heat. Stir occasionally to prevent sticking.

Bring the mixture to a gentle simmer, stirring frequently to ensure even cooking and prevent the rice from settling at the bottom.

Stir in the chopped pitted dates and 3/4 cup of the chopped walnuts, reserving 1/4 cup walnuts for topping.

Add the vanilla extract and ground cinnamon, stirring to distribute the spices evenly throughout the pudding.

Simmer the pudding gently for another 5 minutes, stirring occasionally, until the dates soften and the flavors meld.

Divide the warm pudding among four serving bowls, then sprinkle the reserved 1/4 cup chopped walnuts and 2 tablespoons brown sugar evenly over each bowl. Serve warm.