Rice Pudding with Dried Figs

(Incirli Sutlac)

Rice Pudding Ingredients:
1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half&half cream (35% whipping cream)
3/4 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Dried Fig Sauce:
12 Turkish dried figs
12 tbsp sugar
1/2 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
2/3 cup water

Garnish:
Fresh walnuts, coarsely chopped

To cook Rice Pudding; Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Heat it up first. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute. Immediately pour into individual bowls.

Meanwhile, place the figs in a pot and cover them with water. Boil for about 20 minutes until they are softened at medium heat.

Drain and cut off the stalks. Cut into bite size. Place them in a pot and place the sugar on top. Add the water and mustic, cook for about 25 minutes on low heat. If necessary add a little bit more water. Leave some juice in it at about the same height as the top of the figs.

Place the fig sauce equally over the Rice Puddings. Let it cool down and sprinkle some fresh walnuts over the tops. Keep it in the fridge before serving.

6 servings Dried Fig Rice Pudding.