Friday, April 17, 2009

Rice pudding with fig jam

Serves 4

I prefer my rice puddings warm, but if you want to serve this chilled, you may want to stir in a splash of cream to loosen up the rice. This fig jam doen't contain nearly as much sugar as the shop-bought versions so it will not keep indefinitely. Chill any leftovers in the fridge and use within 3-4 days.

200g pudding rice
600ml whole milk
Pinch of fine sea salt
100g caster sugar
200ml single cream, plus optional extra to serve

For the fig jam
450g ripe figs
75g caster sugar
2 cinnamon sticks
Juice of ½ lemon
100ml water

Put the rice, milk, salt and sugar into a heavy-based saucepan. Bring to the boil, stirring once or twice, then turn the heat to low, cover the pan with a lid and slowly simmer for about 40-50 minutes until the rice is tender.

Remove the pan from heat and allow to stand for 5 minutes, then stir in the cream. Meanwhile, prepare the fig jam. Trim off the woody tops from the figs and chop into small pieces.

Place into another heavy-based saucepan along with the rest of the ingredients and stir over medium heat to dissolve the sugar. Leave to cook gently for about an hour, stirring occasionally, until the figs are soft and jammy. Remove the pan from the heat and leave to cool slightly.

Serve the warm rice pudding in individual bowls and spoon over a dollop of fig jam.

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