Servings: Makes 4–6 servings
- 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.