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Fig and brandy rice pudding

You'll need to begin this recipe 1 day ahead. 

You'll need

380 gm caster sugar 1 orange, juiced and rind zested 70 ml dark rum 100 gm dried Turkish figs, soaked in cold water overnight, drained and halved 4 egg yolks 1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped 20 gm butter 300 gm (1½ cups) carnaroli rice


  • 01
  • Combine 300gm caster sugar, orange juice and rind, 30ml rum and 1 cup of water in a small saucepan and stir over medium-high heat until sugar dissolves. Add figs, bring to the boil, reduce heat to medium and simmer for 20-25 minutes or until fruit is tender and liquid is syrupy. Set aside and keep warm.
  • 02
  • Meanwhile, whisk egg yolks and remaining sugar together until thick and pale. Set aside until required.
  • 03
  • Combine milk and vanilla bean and seeds in a large saucepan and bring just to the boil, remove from heat and keep warm.
  • 04
  • In a separate saucepan, melt butter over medium heat, add rice and cook for 2 minutes, stirring continuously. Add remaining rum and cook, stirring, for 2 minutes or until rum is evaporated. Add hot milk mixture, a cup at a time, stirring continuously until all milk is absorbed before adding more. When rice is al dente (25-30 minutes), stir in egg yolk mixture and cook for another 2 minutes or until thick. Remove from heat, divide among bowls, spoon over figs and syrup and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2007

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