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White chocolate rice pudding with vanilla honey figs
Serves 6 Desserts and puddings
Ingredients
- 100g pudding rice
- 300ml light evaporated milk
- 400ml semi-skimmed milk
- 50g white chocolate, grated
- 20g caster sugar
- 2 halved vanilla pods, seeds scraped
- 4 medium fresh figs
- 40g clear honey
Method
Preheat the oven to 150C/300F/ Gas 2. Place the rice, milks, white chocolate, caster sugar and 1 vanilla pod with its seeds in a baking dish. Stir to combine and bake in the oven for 1 hour, stirring from time to time, to ensure the rice is evenly distributed and not sticking together in large clumps.
Prepare the figs. Slice a deep cross into the top of each one and squeeze the fruit so that it opens a little at the top, exposing the flesh. Mix the honey with the remaining vanilla seeds.
Remove the rice pudding from the oven. Place the figs into the rice, cut-side up, then pour the honey and vanilla seed mixture over each one. Cook for a further 30 minutes. Serve immediately.
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