Stove-top rice pudding with fig compote
Serves: 6
![Stove-top rice pudding with fig compote](/uploads/media/720x770/06/4836-RicePuddingFigCompote1120.jpg?v=1-0)
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Stove-top rice pudding with fig compote
Serves: 6
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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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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.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.