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
- 2kg fresh figs
- 400g (2 cups) sugar
- 500ml (2 cups) water
- 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
For the fig jam, place all the ingredients in a large pot and cook until thick and syrupy, about 45 minutes.
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.
To make the fig ripple ice cream, fold some of the fig jam through the ice cream.
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.
To drink: Collison’s White Gold Pot Still Brandy, light and fruity with fig, pear and apple flavours and a touch of vanilla.