Name: Chilled rice pudding with honeyed figs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 gm honey; 6 figs, halved; Juice and finely grated rind of ½ orange; Juice of ½ lemon; Crumbled baklava (optional), to serve; Rice pudding; 1 litre (4 cups) milk; 250 gm (1¼ cups) arborio rice; 110 gm (½ cup) caster sugar; 1 cinnamon quill; 1 vanilla bean, split, seeds scraped; Thinly peeled rind and juice of ½ orange

Chilled rice pudding with honeyed figs

Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs.

Serves 4

Prep

10M

Cook

20M

Total

30M

Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs. We’ve crumbled sticky baklava over the top; it’s also lovely scattered with roasted walnuts or pistachio nuts.

Ingredients

200 gm honey

6 figs, halved

Juice and finely grated rind of ½ orange

Juice of ½ lemon

Crumbled baklava (optional), to serve

Rice pudding

1 litre (4 cups) milk

250 gm (1¼ cups) arborio rice

110 gm (½ cup) caster sugar

1 cinnamon quill

1 vanilla bean, split, seeds scraped

Thinly peeled rind and juice of ½ orange

Method

1.For rice pudding, combine ingredients except orange juice in a saucepan and bring to a simmer. Reduce heat to a gentle simmer and cook, stirring occasionally to begin with and more frequently as mixture thickens, until rice is tender (12-15 minutes). Remove from heat, discard cinnamon quill and vanilla bean, stir in orange juice and divide among small serving bowls. Place in the freezer to chill quickly or refrigerate to chill.

2.Cook honey in a large frying pan over medium-high heat until lightly caramelised (2-3 minutes), then add figs cut-side down and cook until lightly caramelised (1-2 minutes). Remove figs with a slotted spoon, then add orange and lemon juice to pan and stir to combine.

3.To serve, top rice pudding with figs and honey syrup, and scatter with orange rind and crumbled baklava.

Styling by Emma Knowles