recipes
Chilled brulee` rice pudding with stewed figs
Serves: 8
2017-06-29
Ingredients
For the rice pudding
- 250g Arborio rice (Scotti)
- 1 vanilla pod
- 1 cinnamon stick
- Zest of an orange or lemon
- 500 ml pouring custard
- 100 g chopped walnuts
- Caster sugar
For the figs
- 4 fresh figs
- 2 cups Moscato wine
- 2 tbsp light brown sugar
- 2 star anise
- 2 whole cloves
- Zest of an orange
Method
Cook the Arborio rice in boiling slightly salted water until soft. Drain, stir in the zests, custard and walnuts. Pour into a serving dish and allow cooling and rice is set. Sprinkle with the caster sugar, and caramelize top with the aid of a blow torch or under a grill before serving. Peel the figs and put in a sauce pan with the rest of the ingredients, bring to the boil, set to simmer for 15 minutes. Allow to cool and set.
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