We prefer pudding made from medium-grain rice, but long-grain is perfectly acceptable if that’s what you happen to have on hand.
Rice Pudding with California Figs and Cardamom
Servings 8 people
- 1/4 tsp table salt
- 1 cup rice medium grain white, or large grain white
- 2 1/2 cups whole milk
- 2 1/2 cups half and half
- 2/3 cup granulated sugar
- 1 1/4 tsp vanilla extract
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs chopped
- 1/2 tsp ground cinnamon
- Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
- Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
- Remove from heat and stir in vanilla extract, dried figs, and cardamom. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
Valley Fig Growers is a proud sponsor of Cook’s Country TV. Recipe credit: America’s Test Kitchen.