Brown sugar and fig rice pudding
2 cup(s), (500ml)
Rice, arborio, boiled
250 g, (see note)
¼ cup(s), (55g)
½ cup(s), (100g), finely chopped, semi-dried
- Place milk and cinnamon in a medium saucepan over medium heat. Bring to the boil. Remove from heat and set aside for 5 minutes. Remove and discard cinnamon.
- Stir in risotto base and 2 tablespoons sugar and return to medium heat. Cook, stirring, for 12–15 minutes or until most of the liquid has absorbed and the pudding is thick. Stir in half the figs. Cook, stirring, for 2 minutes.
- Spoon rice pudding into serving dishes. Serve sprinkled with remaining sugar and figs.