I usually make a pretty simple rice pudding, but yesterday I found some dried figs in the cupboard and remembered a recipe I've been meaning to try. I decided to make it even though I wasn't feeling my best, mostly to keep myself occupied and to see if the figs really change the flavor significantly. The result was surprisingly good – the taste of the figs cooked in milk really stands out and, combined with the creamy texture of the rice, the pudding turns out sweet and aromatic. One thing to keep in mind: the figs add quite a bit of sweetness, so you might want to adjust the sugar if you don't want a very sweet dessert.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 10 minutes
Cooking time (boiling + baking): about 1 hour and 20 minutes
Servings: 8-10, depending on the molds
Difficulty: medium (a few steps are needed, but nothing complicated)
Recipe type: homemade dessert, suitable for family or guests
Ingredients
15 tablespoons rice (preferably short-grain)
150 ml water
a pinch of salt
800 ml milk
150 g dried figs
300 g sugar (note, the pudding turns out quite sweet)
3 packets of vanilla sugar
4 eggs
butter for greasing the mold
a few peeled peaches from compote, for decoration
Preparation
1. Rinse the rice well in several cold waters until the water runs clear. Then, place it in a pot with 150 ml of water and a pinch of salt.
2. Cook over low heat, stirring occasionally, until the water is almost completely absorbed.
3. When there is no visible liquid left, gradually add 800 ml of warm milk, stirring each time.
4. Meanwhile, chop the dried figs into small pieces. Once all the milk has been added, stir in the figs.
5. Add 2 packets of vanilla sugar and 200 g of sugar to the mixture. Keep it on low heat, stirring regularly to prevent sticking, until the rice is well cooked and the mixture has thickened (about 20-30 minutes).
6. Once the rice is done and the milk has been almost completely absorbed, remove the pot from the heat and let it cool to room temperature.
7. In the meantime, separate the eggs. Beat the yolks with the remaining 100 g of sugar and 1 packet of vanilla sugar until the mixture lightens in color and becomes creamy.
8. Pour the beaten yolks over the slightly cooled rice (not hot, to avoid curdling the eggs). Mix well with a spatula.
9. Whip the egg whites until stiff peaks form, without any additional ingredients. Gently fold them into the rice mixture using an upward motion to maintain the airy texture.
10. Grease the pudding mold(s) with butter. I used a pot and a few silicone muffin molds.
11. Pour the mixture into the mold and level it out. Place it in a preheated oven at 180°C.
12. Bake until it passes the toothpick test and the surface is lightly browned, about 40-50 minutes, but this depends on your oven and the size of the mold.
13. Remove the pan and let it cool completely before taking it out of the mold or slicing it.
14. For serving, you can garnish with well-drained slices of peaches from the compote. If you enjoy fruit desserts, the peaches add a fresh note and balance the sweetness.
Why I make this recipe often
I love it because it's easy to adapt, especially when I have dried fruits on hand. The pudding keeps well in the fridge and can be served warm or cold. It's great for using up eggs and milk, and the figs give a flavor that transforms the classic rice dessert.
Tips and Variations
Tips
If you are using very sweet figs, you can reduce the total sugar by 50-100 g.
Do not leave the rice unattended while boiling with milk – it risks sticking.
Short-grain rice (like Arborio or Carnaroli) makes for a creamier pudding.
Let the pudding cool well before slicing; otherwise, it may crumble.
Substitutions
Figs can be replaced with other dried fruits, such as prunes or raisins, if you don't have figs.
Whole milk gives a richer texture, but semi-skimmed works too.
Vanilla sugar can be substituted with vanilla extract.
Variations
You can add pitted sour cherries to the pudding for a tart contrast.
Instead of peaches, any fruit from compote or fresh fruit works.
It can also be baked in small portions for individual desserts.
Serving Ideas
It’s good both warm and cold, topped with fresh fruit or compote.
It pairs well with a bit of sour cream or plain whipped cream.
For individual servings, use silicone muffin molds.
Frequently Asked Questions
Can I use a different type of rice?
Yes, but short-grain rice gives the best texture. Long-grain rice tends to remain firmer and more separate.
Is it necessary to use figs?
No, but without figs, the pudding will be classic and not as flavorful. You can use other dried fruits.
What should I do if the pudding turns out too liquid?
It's likely that not enough liquid has evaporated or the rice hasn't absorbed enough. Leave it in the oven longer, but be careful not to burn the top.
Can it be frozen?
I do not recommend it; the texture changes significantly after thawing.
Nutritional Values
Estimated per serving (out of 10): approximately 270-300 kcal
Carbohydrates: 55-60 g
Protein: 5-6 g
Fat: 3-4 g
Values are approximate, considering the large amount of sugar and the presence of eggs and figs. For a lower-calorie dessert, you can reduce the sugar and use lower-fat milk.
Storage and Reheating
Rice pudding with figs keeps in the fridge for 3-4 days, covered. It can be eaten cold or at room temperature. Reheating is not necessary, but if you prefer it warm, use the oven or microwave, being careful with the consistency. I do not recommend long-term storage or freezing.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 10 minutes
Cooking time (boiling + baking): about 1 hour and 20 minutes
Servings: 8-10, depending on the molds
Difficulty: medium (a few steps are needed, but nothing complicated)
Recipe type: homemade dessert, suitable for family or guests
Ingredients
15 tablespoons rice (preferably short-grain)
150 ml water
a pinch of salt
800 ml milk
150 g dried figs
300 g sugar (note, the pudding turns out quite sweet)
3 packets of vanilla sugar
4 eggs
butter for greasing the mold
a few peeled peaches from compote, for decoration
Preparation
1. Rinse the rice well in several cold waters until the water runs clear. Then, place it in a pot with 150 ml of water and a pinch of salt.
2. Cook over low heat, stirring occasionally, until the water is almost completely absorbed.
3. When there is no visible liquid left, gradually add 800 ml of warm milk, stirring each time.
4. Meanwhile, chop the dried figs into small pieces. Once all the milk has been added, stir in the figs.
5. Add 2 packets of vanilla sugar and 200 g of sugar to the mixture. Keep it on low heat, stirring regularly to prevent sticking, until the rice is well cooked and the mixture has thickened (about 20-30 minutes).
6. Once the rice is done and the milk has been almost completely absorbed, remove the pot from the heat and let it cool to room temperature.
7. In the meantime, separate the eggs. Beat the yolks with the remaining 100 g of sugar and 1 packet of vanilla sugar until the mixture lightens in color and becomes creamy.
8. Pour the beaten yolks over the slightly cooled rice (not hot, to avoid curdling the eggs). Mix well with a spatula.
9. Whip the egg whites until stiff peaks form, without any additional ingredients. Gently fold them into the rice mixture using an upward motion to maintain the airy texture.
10. Grease the pudding mold(s) with butter. I used a pot and a few silicone muffin molds.
11. Pour the mixture into the mold and level it out. Place it in a preheated oven at 180°C.
12. Bake until it passes the toothpick test and the surface is lightly browned, about 40-50 minutes, but this depends on your oven and the size of the mold.
13. Remove the pan and let it cool completely before taking it out of the mold or slicing it.
14. For serving, you can garnish with well-drained slices of peaches from the compote. If you enjoy fruit desserts, the peaches add a fresh note and balance the sweetness.
Why I make this recipe often
I love it because it's easy to adapt, especially when I have dried fruits on hand. The pudding keeps well in the fridge and can be served warm or cold. It's great for using up eggs and milk, and the figs give a flavor that transforms the classic rice dessert.
Tips and Variations
Tips
If you are using very sweet figs, you can reduce the total sugar by 50-100 g.
Do not leave the rice unattended while boiling with milk – it risks sticking.
Short-grain rice (like Arborio or Carnaroli) makes for a creamier pudding.
Let the pudding cool well before slicing; otherwise, it may crumble.
Substitutions
Figs can be replaced with other dried fruits, such as prunes or raisins, if you don't have figs.
Whole milk gives a richer texture, but semi-skimmed works too.
Vanilla sugar can be substituted with vanilla extract.
Variations
You can add pitted sour cherries to the pudding for a tart contrast.
Instead of peaches, any fruit from compote or fresh fruit works.
It can also be baked in small portions for individual desserts.
Serving Ideas
It’s good both warm and cold, topped with fresh fruit or compote.
It pairs well with a bit of sour cream or plain whipped cream.
For individual servings, use silicone muffin molds.
Frequently Asked Questions
Can I use a different type of rice?
Yes, but short-grain rice gives the best texture. Long-grain rice tends to remain firmer and more separate.
Is it necessary to use figs?
No, but without figs, the pudding will be classic and not as flavorful. You can use other dried fruits.
What should I do if the pudding turns out too liquid?
It's likely that not enough liquid has evaporated or the rice hasn't absorbed enough. Leave it in the oven longer, but be careful not to burn the top.
Can it be frozen?
I do not recommend it; the texture changes significantly after thawing.
Nutritional Values
Estimated per serving (out of 10): approximately 270-300 kcal
Carbohydrates: 55-60 g
Protein: 5-6 g
Fat: 3-4 g
Values are approximate, considering the large amount of sugar and the presence of eggs and figs. For a lower-calorie dessert, you can reduce the sugar and use lower-fat milk.
Storage and Reheating
Rice pudding with figs keeps in the fridge for 3-4 days, covered. It can be eaten cold or at room temperature. Reheating is not necessary, but if you prefer it warm, use the oven or microwave, being careful with the consistency. I do not recommend long-term storage or freezing.