Rice Pudding with Fig Jam and Meringue
Circle B Kitchen
Adapted from a recipe by Jamie Oliver
6 to 8 servings
For the jam:
2 baskets of figs (14-15 oz each)
1/4 cup sugar
½ cup water
1/8 tsp salt
2 tsp balsamic vinegar
For the rice pudding:
5 cups organic whole milk
7 ounces medium-grain rice (I used Arborio)
2 tablespoons vanilla sugar (or 2 tablespoons of sugar and 2 teaspoons of vanilla)
2 ounces store-bought meringues, crumbled
2 cups of sugar
2 or 3 vanilla beans
For the vanilla sugar: Chop the vanilla beans into several pieces and place them in a food processor with the sugar. Process until the vanilla beans are ground fine and blended with the sugar.
Place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
While the pudding cooks, slice or chop the figs. In a medium saucepan, bring the water and sugar to a simmer to dissolve the sugar. Add the figs and the salt and stir. Let the figs cook over medium heat for about 20 minutes, and then remove from the heat and puree with a stick blender (or place in a regular blender and puree). Stir in the balsamic vinegar and set aside until ready to serve. This will keep nicely in the fridge for a couple of weeks and is great on toast and biscuits.
To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful jam, and sprinkle the crushed meringues over the top.