Almond and Rice-Stuffed Dates

3/4 C water
2-1/2 T ground rice (you could probably substitute plain Cream of Rice cereal)
3/4 C plus 2 T blanched almonds, finely minced
1/2 t ground ginger
2 t sugar
1/2 oz butter
1 lb dates
Cinnamon, for garnish
Bring the water to a boil in a small saucepan and stir in the rice. Return to a boil for 30 seconds, then remove from heat, cover, and let cool.
Combine cooled rice with almonds, ginger, sugar, and butter, and use this mixture to stuff the dates.
You can serve these cold, or put them on a baking sheet for 15 minutes at 325 F.
Sprinkle with cinnamon to garnish.