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.
- 200 gm honey
- 6 figs, halved
- Juice and finely grated rind of ½ orange
- Juice of ½ lemon
- Crumbled baklava (optional), to serve
- 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
- 1For 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.
- 2Cook 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.
- 3To serve, top rice pudding with figs and honey syrup, and scatter with orange rind and crumbled baklava.