Fig and orange blossom rice pudding

This low-GI rice pudding is enhanced by the flavour of caramelised​ figs and the zest of orange. Serve with drizzled honey, nuts and mint. It's perfect for diabetics too.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


Fig and orange blossom rice pudding
  • 1/4 cup (50g) low-gi white rice
  • 1 cup (250ml) skim milk
  • 1 cinnamon stick
  • 1 cardamom pod, bruised
  • 1 small egg yolk
  • 1/4 teaspoon orange blossom water
  • 2 teaspoon finely grated orange rind
  • 1 fresh fig (60g), quartered
  • 10 pistachios, chopped
  • 2 teaspoon fresh mint leaves
  • 2 teaspoon honey


Fig and orange blossom rice pudding
  • 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 (broiler) 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.

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