Jujube Rice Pudding with Cinnamon and Honey

Yesterday, I had some time to come up with a snack for C and J while they were at school and baby R was taking his nap. I don't get too many opportunities like this in the mornings where I have the time and want to cook up something when I can be doing something for myself, like scrapbooking, or blogging. Like I said, I'm a selfish mommy, so don't make me cook more than once a day.

Anyways, so I promised to use up some of those jujubes I posted about previously. Rice pudding was doable enough, so here's my recipe for you to enjoy and perfect a little bit more. I also thought this would be a good submission for the online event Sugar High Friday created by Jennifer (Domestic Goddess). Hosting the event for this month is Anita (Pastry Girl) at Dessert First, and entries call for any sweet dish created using one or more spice.

Simmer about 8 diced jujubes in 1/2 cup water for 15 minutes.

Bring to boil 2 cups milk (I used 2%), 1 cup water, and 2 cups white jasmine rice. Reduce to simmer.

Add the softened jujubes to the rice and milk and simmer for another 20 minutes. Stir now and then, and towards the end, keep a watch out for the pudding. If you find that it starts to get too thick, you can add more water.

Add in 1 tablespoon honey, 1/3 cup sugar, and a 2 teaspoons of cinnamon.

This makes about six servings and can be eaten warm or cold. You can definitely add nuts or raisins as a variation. The next time I make this, I will peel those jujubes because the skin got in my teeth and was quite annoying. But, if you are short of time or are just plain lazy like me, leaving the peel on is fine and is probably healthier anyways. I am thinking about trying jububes with Thai black rice sometime in the distant future. So then, anyone have any other suggestions on cooking jujubes?