Rice pudding with honey roasted figs
My childhood favourite comfort food was rice pudding. As an adult I like to jazz it up with spices, preserved or fresh fruits and voilà I have a lovely, uplifting treat! This special rice pudding with honey roasted figs is perfect for the festive season – you van serve it warm for breakfast, brunch or as a dessert after dinner; alternatively it can be cooled and served at parties in small tumblers (you can prepare this dish a couple of days ahead). You can make it with leftover or ready-made (shop bought) rice pudding too – just follow the recipe from step 2. If you’re avoiding dairy – use almond, coconut or oat milk.
Ingredients
Method
- Put the rice, milk and a small glass of water (about 200 ml), and the vanilla or lemon peel into a large, heavy-based pan. Bring to the simmer then turn it down to a very low heat. Cook gently, stirring regularly, for around 45 minutes until it’s thick and creamy. Add the grated lemon zest and let it rest under cover.
- Stir tin the grated lemon zest and let it rest under cover.
- Meanwhile, turn the oven on to 190°C. Line a large baking sheet with baking paper.
- Cut the figs in half or slices (if they’re big), then put them on one side of the baking tray. Dust with cinnamon and drizzle with 2 Tbsp honey. On the other side of the of the tray, scatter the pistachios and drizzle with honey.
- Bake in the oven for about 20-30 minutes until the figs are golden. The pistachios will be caramelised after approx. 10 minutes, so take these out then and let them cool. When cooled, chop them roughly.
- Take the figs out of the oven and cover the base of 4 dessert glasses with them (setting 4 pieces aside for garnishing). Scatter some chopped pistachios on top.
- Loosen the rice pudding with a splash of milk, if needed, and add a squeeze of lemon juice. Taste it – add some honey if it’s not sweet enough.
- Spoon the rice over the figs, then place a fig piece on top of each and scatter some pistachios over it.
- Serve the dish warm or let it cool and refrigerate (covered with clingfilm) until serving.