Caramelized Fig Rice Pudding

[Guest guest]

Caramelized Fig Rice Pudding

 

3 tablespoons dark rum

1 tablespoon water

1/3 cup raisins

1/2 cup Arborio rice

2 1/2 cups half and half, or more if needed

1/2 vanilla bean, split lengthwise

2 egg yolks

1/2 cup sugar

3/4 cup heavy cream

6 figs, cut in half through the stem end

 

In a small saucepan, combine the rum and water and bring to a boil. Remove from

the heat, stir in the raisins and let stand until needed.

In the top pan of a double boiler, combine the rice, 2 1/2 cups half-and-half

and vanilla bean. Bring water in the lower pan to a gentle boil; place the top

pan over it (the pan should not touch the water). Cover and cook until the

liquid is absorbed and the rice is tender, about 1 hour. Check the level of the

liquid occasionally to make sure the pan does not go dry. If the rice is still a

bit tough and all the liquid has been absorbed, add a little more half-and-half

and cook until the rice softens. The rice mixture should be very thick.

Remove the top pan, uncover and set aside to cool for 5 minutes. Combine the

yolks and 1/4 cup of the sugar in a small bowl and whisk to blend. Whisk in a

small amount of the rice mixture to warm the yolk mixture slightly, then whisk

the yolk mixture into the rice mixture. Reposition the top pan over the lower

pan of gently simmering water and cook uncovered, stirring occasionally, until

thickened, 3-4 minutes. Remove the top pan and transfer the contents to a bowl.

Cover with plastic wrap pressed directly onto the surface of the rice to prevent

a skin from forming. Refrigerate until completely chilled. (The rice can be

prepared to this stage up to 1 day before serving.)

In a bowl, whip the heavy cream until stiff peaks form. Remove and discard the

vanilla bean from the rice pudding. Drain the raisins. Using a rubber spatula,

fold the cream and the raisins into the rice mixture, distributing the raisins

evenly and folding only until no white drifts of cream remain. Pack the pudding

firmly into six 1/2-cup flameproof ramekins. Level the surface, cover and

refrigerate until well chilled before serving.

Preheat a broiler. Place the ramekins on a baking sheet. Divide the remaining

1/4 cup sugar evenly among the ramekins, sprinkling 2 teaspoons of it evenly

over the surface of each pudding. Place the ramekins in the broiler about 2

inches from the heat and broil until the sugar caramelizes, 2 to 3 minutes.

Rotate the ramekins as needed so they brown evenly. Serve immediately,

accompanied with the figs. Serves 6.