Rice pudding with brandied figs

Rice pudding is the epitome of comfort food. It’s creamy, rich and satisfying, plus inexpensive and simple to prepare. Dried figs poached in brandy make a perfect accompaniment and winter warmer.

SERVES 6

PREPARATION TIME 10 minutes (+ 2 hours soaking)

COOKING TIME 1 hour 30 minutes

140 g (5 oz/²/₃ cup) uncooked medium-grain white rice

110 g (3¾ oz/½ cup) caster (superfine) sugar

1 vanilla bean, split lengthways and seeds scraped

1 litre (35 fl oz/4 cups) milk

200 ml (7 fl oz) pouring (whipping) cream

BRANDIED FIGS

375 g (13 oz) dried figs, tough stems trimmed

500 ml (17 fl oz/2 cups) boiling water

110 g (3¾ oz/½ cup) caster (superfine) sugar

125 ml (4 fl oz/½ cup) brandy

1 To make the brandied figs, put the figs in a small heatproof bowl and add the boiling water, or enough water to just cover. Set aside for 2 hours or overnight to soak. Transfer the figs and the liquid to a medium saucepan with the sugar and brandy. Add a little more water to just cover the figs, if necessary. Bring to a simmer and then simmer gently over low heat for 30 minutes or until the figs are tender (pic 1). Remove from the heat and set aside to cool.

2 Combine the rice, sugar, vanilla bean and seeds, and milk in a saucepan and bring slowly to a simmer, stirring often until the sugar dissolves (pic 2). Reduce the heat to very low and cook for about50 minutes, stirring often, or until the mixture is thick and creamy and the rice is very tender.

3 Stir in the cream (pic 3) and cook, stirring, for a further 5 minutes. Remove from the heat and cool slightly. Serve with the brandied figs.

TIP This rice pudding is also delicious served chilled, though you may have to stir a little milk through the pudding to thin it slightly before serving.