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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
This is so delightful and creamy, a stunning scarlet figgy breakfast. This 5-ingredient, sweet, and rich in protein version of rice pudding has almonds and almond milk.
This is a great treat for Saturday mornings before the farmer's market on-goings and will keep you on your feet till lunchtime. —Amrita Ma Devi
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Ingredients
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2/3
Basmati rice
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2 tablespoons
date sugar
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2 cups
almond milk
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1 teaspoon
ground cinnamon
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1 pinch
salt
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1 tablespoon
slivered almonds
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1 cup
figs
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1 cup
coconut sugar
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1
pod of vanilla
Directions
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Rinse the rice under running water until the water runs clear.
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In a large saucepan, combine the rinsed rice, date sugar, salt, cinnamon and 1 cup of the almond milk. Cook over low heat, mixing until the almond milk is absorbed, about 5 minutes.
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Dice the figs and add to a saucepan with 2 tablespoons of water. Cook on low heat for 5 minutes. Add the coconut sugar and vanilla and cook for a further 10 minutes until it thickens into a sauce. Stir occasionally. Remove from the heat and serve on top of the rice pudding.
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Gradually add 4 and half more cups of almond milk, 1/2 cup at a time, stirring and cooking until the texture becomes very thick, about 25 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
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Let cool for 5 minutes, then stir in the remaining 1/2 cup of almond milk and a heaped spoon of the fig jam.
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