• Rice pudding is known for its creamy sweetness, which might be a tad overwhelming for some. The fig jam adds a wonderful earthiness that will take away from the richness. Rice pudding with fig jam and fig ripple ice cream is a divine dessert.

    Rice pudding with fig jam and fig ripple ice cream

    Serves: 8
    Cooking Time: 55 mins

    Ingredients

    • Fig jam

    • 2kg fresh figs
    • 400g (2 cups) sugar
    • 500ml (2 cups) water
    • Rice pudding

    • 360g short-grain rice
    • 180g sugar
    • 1 litre milk
    • 1 litre double-thick cream
    • 8 large egg yolks
    • 180g castor sugar
    • seeds of 2 vanilla pods
    • Fig ripple ice cream

    • fig jam (see recipe)
    • vanilla ice cream, softened

    Instructions

    1

    For the fig jam, place all the ingredients in a large pot and cook until thick and syrupy, about 45 minutes.

    2

    For the rice pudding, place the rice, sugar, milk and cream in a saucepan over medium heat until the rice is cooked, about 30 minutes. In a mixing bowl, whisk together the egg yolks, castor sugar and vanilla until light and fluffy, then fold into the rice mixture.

    3

    To make the fig ripple ice cream, fold some of the fig jam through the ice cream.

    4

    To assemble, warm the fig jam and place a layer in the bottom of each bowl. Spoon over the hot rice pudding and serve the ice cream on the side.

    Notes

    To drink: Collison’s White Gold Pot Still Brandy, light and fruity with fig, pear and apple flavours and a touch of vanilla.

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