Stove-top rice pudding with fig compote
Serves: 6
Prep time: 20 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Stove-top rice pudding with fig compote
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
360Kcal
Fat
18gr
Saturates
11gr
Carbs
40gr
Sugars
23gr
Fibre
2gr
Protein
7gr
Salt
0.2gr
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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 750ml whole milk
- 125g pudding rice
- 25g caster sugar
- 1 vanilla pod
- 1 x 150ml carton double cream
For the fig compote
- 2 cardamom pods (optional)
- 8 fresh figs, trimmed and quartered
- zest and juice of 1 orange
- 2 tbsp dark muscovado sugar
- ¼ tsp ground cinnamon
- ½ tsp mixed spice
- 2 tbsp sweet sherry
Step by step
Get ahead
The rice pudding and the fig compote can both be made 1-2 days in advance and reheated on the hob when ready to serve.
- Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently, stirring frequently, for 25 minutes or until the rice has absorbed most of the milk. Remove the vanilla pod and stir in the cream.
- For the compote, split the cardamom pods if using and remove the seeds, crush the seeds in a pestle and mortar to a coarse powder and place in a large frying pan with the remaining ingredients except the sherry. Simmer for 4-5 minutes until the figs are tender, add the sherry, stir lightly and serve with the rice pudding.
