Oriental Rice Pudding with Pomegranate Seeds, Pistachios and Figs

Ingredients

• 1 l milk (1.5% fat)
• Salt
• 3 cardamom pods (slightly crushed, or 1 tsp ground cardamom)
• 1 small cinnamon stick
• 4 tbsp Honey
• 250 g ORYZA (organic rice pudding)
• 300 g fresh figs
• 30 g pistachio nuts (2 tbsp)
• 15 g Butter (1 tbsp)
• 60 g pomegranate seeds (4 tbsp)

Instructions

1. 1.

   Add milk with a pinch of salt, the crushed cardamom pods, cinnamon stick and 1 tbsp honey to a pot that holds at least 3 l. Add ORYZA rice pudding and bring to a boil, stirring occasionally. Cook the rice gently in a covered pot over low heat for 20 minutes. Stir once halfway through, stir again after 20 minutes. Turn off the stove and let the rice pudding sit on residual heat for 5–10 minutes.

2. 2.

   Meanwhile, peel, wash and slice figs. Chop pistachios. Heat butter in a pan, caramelize figs with 1 tbsp honey for 4–5 minutes.

3. 3.

   Stir the rice pudding once more, removing cardamom pods and cinnamon stick. Divide the rice into four bowls, arrange figs on top, drizzle each with 1 tsp honey, and sprinkle with pomegranate seeds and pistachios before serving.