prep + cook time 55 minutes (+ standing) serves 2
50g (¼ cup) white rice
250ml (1 cup) skimmed milk
1 cinnamon stick
1 cardamom pod, bruised
1 small egg yolk
¼ teaspoon orange blossom water
2 teaspoons finely grated orange rind
1 fresh fig (60g), quartered
10 pistachios, chopped
2 teaspoons fresh mint leaves
2 teaspoons honey
1 Cook rice in a small saucepan of boiling water for 20 minutes or until soft. Drain well.
2 Meanwhile, heat milk, cinnamon and cardamom in a small non-stick saucepan over low heat. Bring just to a simmer, then remove from heat; cover and stand for 20 minutes to infuse.
3 Add rice to milk mixture; simmer over low heat for 10 minutes. Add egg yolk; stir over low heat for 30 seconds or until thickened slightly. Stir in orange blossom water and rind. Cool for 20 minutes or until mixture is warm. Discard cinnamon and cardamom.
4 Preheat grill to high. Place figs on a foil-lined oven tray; grill for 3 minutes or until figs are browned and tender.
5 Spoon rice into 2 small serving glasses; top with figs and any juices, nuts and mint. Drizzle with honey.