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Fig and brandy rice pudding

Australian Gourmet Traveller dessert recipe for fig and brandy rice pudding.

By Emma Knowles
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
Fig and brandy rice pudding
You'll need to begin this recipe 1 day ahead. 


  • 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 milk (4 cups)
  • 1 vanilla bean, split and seeds scraped
  • 20 gm butter
  • 300 gm carnaroli rice (1½ cups)


  • 1
    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.
  • 2
    Meanwhile, whisk egg yolks and remaining sugar together until thick and pale. Set aside until required.
  • 3
    Combine milk and vanilla bean and seeds in a large saucepan and bring just to the boil, remove from heat and keep warm.
  • 4
    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.
  • undefined: Emma Knowles