Creamy Coconut Rice Pudding with Roasted Honey Fresh Figs
The ultimate comfort dessert that is great for company too! The sweet-tart figs with honey-pomegranate syrup is the perfect match for this creamy, warm spiced rice dessert. Enjoy as much as I do this Coconut Rice Pudding with Fresh Figs!
Servings: 6 servings, or 4 larger ones
Ingredients
Rice Pudding:
- 1/2 cup uncooked medium grain white rice* I use Arroz Rico brand
- 1 cup filtered water
- 2 medium cinnamon sticks
- 2 cups full-fat coconut milk* - DIVIDED not "lite"
- 1/3 cup pure cane sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean gel
Caramelized Figs with Honey and Pomegranate Syrup:
- 6 medium fresh figs I use mission figs
- 2 teaspoons pure cane sugar (will not use all)
- 1 tablespoon raw honey
- 1 tablespoon pomegranate molasses
Instructions
Rice Pudding:
- In a saucepan, add the rice (do not rinse) with water, and cinnamon stick. Cook covered, at a simmer, until the rice is softened yet still firm, about 10 minutes. Most of the water should be absorbed.
- Add 1 1/2 cups coconut milk, sugar, salt, vanilla extract and vanilla bean gel. Cook over LOW heat, covered, stirring occasionally until thick, for about 15 minutes. Will look mostly absorbed and thick.
- Take off heat. Add reserved 1/2 cup coconut milk (room temperature) and stir all. Cool completely. Refrigerate and enjoy when cold. This will achieve the perfect thickness.
- Remove cinnamon sticks when eating. I leave them in while refrigerating.
Caramelized Figs with Honey and Pomegranate Syrup:
- Place the sugar in a medium bowl. Cut figs in half lengthwise, remove stem. Dip cut sides into the sugar.Heat a stick proof skillet medium-high heat. Add figs, cut/sugared side down. Remove from the pan when golden and roasted, about 2 1/2 minutes.
- Lower the heat of the pan to low, add honey and pomegranate molasses, swirl to combine. Heat briefly until reduced and syrupy, about 30 seconds, pour over the caramelized figs.
Serving:
- Serve cold rice pudding in small bowl or footed dessert cups. Top with a few fig pieces (can cut into smaller slides) and the syrup. Mint springs are welcome. I love fresh coconut!! Add a slice of fresh coconut as a garnish to the pudding. (I cracked open one, froze some of the coconut meat for another time.)
Notes
Calrose rice is medium-grain Japanese rice, also can be used.
Coconut Milk: Can use half milk or half of your favorite vegan milk (a less coconut taste.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Coconut Milk: Can use half milk or half of your favorite vegan milk (a less coconut taste.) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 308mg | Fiber: 2g | Sugar: 25g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg