Instructions

1. 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.
2. Stir tin the grated lemon zest and let it rest under cover.
3. Meanwhile, turn the oven on to 190°C. Line a large baking sheet with baking paper.
4. 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.
5. 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.
6. 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.
7. 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.
8. Spoon the rice over the figs, then place a fig piece on top of each and scatter some pistachios over it.
9. Serve the dish warm or let it cool and refrigerate (covered with clingfilm) until serving.