• 4 cups milk
• 3/4 cup pure maple syrup
• 1/2 cup long-grain rice
• Pinch of ground cinnamon
• 1 large egg , lightly beaten
• 6 Mission or Kadota or Calimyrna figs
• 1/2 cup golden raisins
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• Sweetened whipped cream , for garnish (optional)

In a heavy 3- or 4-quart saucepan, whisk together milk, maple syrup, rice and cinnamon. Bring to a boil over medium-high heat; reduce heat and simmer, stirring occasionally, until rice is very tender, about 1 hour.

In a small bowl, whisk 1 cup hot rice mixture with egg. Return mixture to saucepan and cook, stirring constantly, about 5 minutes or until thickened.

Meanwhile, slice 4 figs lengthwise into sixths. Remove saucepan from heat and stir in sliced figs, raisins, vanilla and salt. Quarter remaining 2 figs and use them to garnish pudding; serve warm. Top with whipped cream, if desired.