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
Rice pudding
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.