380 gm caster sugar1orange, juiced and rind zested70 ml dark rum100 gm dried Turkish figs, soaked in cold water overnight, drained and halved4egg yolks1 litre (4 cups) milk1vanilla bean, split and seeds scraped20 gm butter300 gm (1½ cups) carnaroli rice
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.
Meanwhile, whisk egg yolks and remaining sugar together until thick and pale. Set aside until required.
Combine milk and vanilla bean and seeds in a large saucepan and bring just to the boil, remove from heat and keep warm.
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.