Rice pudding with fig jam and fig ripple ice cream

April 1, 2015 (Last Updated: January 11, 2019)
Rice pudding with fig jam and fig ripple ice cream recipe

Rice pudding is known for its creamy sweetness, which might be a tad overwhelming for some. The fig jam adds a wonderful earthiness that will take away from the richness. Rice pudding with fig jam and fig ripple ice cream is a divine dessert.

Rice pudding with fig jam and fig ripple ice cream

Serves: 8
Cooking Time: 55 mins

Ingredients

  • Fig jam

  • 2kg fresh figs
  • 400g (2 cups) sugar
  • 500ml (2 cups) water
  • Rice pudding

  • 360g short-grain rice
  • 180g sugar
  • 1 litre milk
  • 1 litre double-thick cream
  • 8 large egg yolks
  • 180g castor sugar
  • seeds of 2 vanilla pods
  • Fig ripple ice cream

  • fig jam (see recipe)
  • vanilla ice cream, softened

Instructions

1

For the fig jam, place all the ingredients in a large pot and cook until thick and syrupy, about 45 minutes.

2

For the rice pudding, place the rice, sugar, milk and cream in a saucepan over medium heat until the rice is cooked, about 30 minutes. In a mixing bowl, whisk together the egg yolks, castor sugar and vanilla until light and fluffy, then fold into the rice mixture.

3

To make the fig ripple ice cream, fold some of the fig jam through the ice cream.

4

To assemble, warm the fig jam and place a layer in the bottom of each bowl. Spoon over the hot rice pudding and serve the ice cream on the side.

Notes

To drink: Collison’s White Gold Pot Still Brandy, light and fruity with fig, pear and apple flavours and a touch of vanilla.

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