Rice Pudding With Figs

1. 1

   Put the milk and cinnamon sticks in a medium saucepan over high heath. As soon as it comes to a boil, remove from heath and let infuse for 30 minutes. Remove the stems from the figs, wash them very well and cut in halves. In a small bowl, toss the figs with two tablespoons of honey and 2 tablespoons of water.

2. 2

   Add the rice to the milk, bring to a boil, lower to simmer and cook stirring frequently for 20 minutes. You may need to add some tablespoon of water if the pudding thickens before the rice is entirely cooked (Ideally the pudding should retain a bit of creamy texture in the end). Remove from heath and fold in 1 tablespoon of butter.

3. 3

   Melt 1 tablespoon of butter over medium-high heath, in a skillet or saute pan. Place the figs cut-side down in the butter and cook for a couple of minutes. Pour the honey marinade over the figs and cook for a little more, until the sauce thickens.

4. 4

   Serve the rice pudding in small bowls, placing the figs on top. Sprinkle some slivered almonds on top and drizzle with the honey sauce.

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