Soy Milk-Arborio Rice Pudding with Poached Figs
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 4
- 1/4 cup ruby port
- 2 tablespoons sugar
- Four 3-inch-long strips of orange zest
- 5 cloves
- 1 bay leaf
- 8 fresh figs, stemmed
- Pinch of salt
- 1 cup water
- 1/2 cup arborio rice
- 2 cups plain soy milk
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- In a medium nonstick skillet, combine the port with the sugar, orange zest, cloves, bay leaf and 1 cup of water and bring to a boil. When the sugar dissolves, add the figs, stem ends up, and simmer over low heat until the figs are almost completely tender, about 20 minutes. Add 1/4 cup more water as needed if the liquid gets too syrupy. Discard the orange zest, cloves and bay leaf.
- In a medium saucepan, bring the water to a boil with the salt. Add the rice and cook over low heat, stirring often, until most of the water has been absorbed, about 12 minutes. Stir in 1/3 cup of the soy milk and cook, stirring, until it is absorbed, about 3 minutes. Continue adding the soy milk 1/3 cup at a time and stirring constantly until it is absorbed between additions; after the soy milk is absorbed, the rice should be creamy and tender. Stir in the honey and vanilla.
- Spoon the rice pudding into bowls. Top with the figs and some of the poaching syrup and serve right away.
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