Fig and brandy rice pudding

AT A GLANCE

  • Serves 6 people

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 (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.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2007

Aug 2007

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