Cardamom Rice Pudding With Honey & Cumin Glazed Figs
 Rice pudding is one of the most universally recognised desserts, eaten in different countries by many different religions. Indian rice pudding incorporates the use of spices such as cardamom and cinnamon and different nuts. Here i have used fresh figs with a touch of cumin, adding more soul to the pudding. A rich and sweet pedro Ximénez stands up well, both to the spice as well as to the sweetness of the rice pudding. It mirrors the consistency of the pudding and you can taste wine flavours similar to the dried figs incorporated in the dish.
Best paired with: Cream, Pedro Ximénez
Preparation time: 40 mins
Cooking time: 20 mins
Serves 4
Ingredients
For the honey and cumin glazed Figs
- 40 g unsalted butter, softened
- 6 tablespoons runny honey
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon cumin seeds, roasted
- 1/2 teaspoon green cardamom powder
- 8 figs, halved
For the cardamom rice pudding
- 125 g basmati rice, coarsely crushed and rinsed
- 400 ml full fat milk
- 125 g granulated sugar
- 1/2 teaspoon ground green cardamom
Method
In a bowl mix together all the ingredients for
the honey and cumin glazed figs, except the
figs. then gently stir in the figs to coat and
set aside for 30 minutes. at the same time
soak the rice in warm water for 30 minutes
and drain. this helps remove the starch.
Preheat the oven to gas mark 4/180°c/375°F.
put the rice and milk into a heavy-based
pan and bring to the boil. reduce the heat
and simmer for about 20 minutes, stirring
occasionally until the rice is completely
cooked and the milk nearly all absorbed. it should be quite thick in consistency.
Stir in the sugar, remove from the heat, stir in
the ground cardamom and cover.
Place the figs on a roasting tray and cook in
the oven for 5 minutes until tender and sticky.
Serve with cardamom rice pudding.
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