Rice pudding with caramelized figs

Ingredients for 4 servings:

• 650 ml milk
• 200 g rice pudding or other short grain rice
• 1 vanilla pod(s), including the pulp
• 1 tbsp honey
• 4 figs
• 1 rosemary sprig(s)
• 1 tbsp honey
• 1 tbsp sugar
• 1 tbsp butter
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with rosemary, for that special kick!

Scrape out the vanilla pod and bring the seeds to a boil with the milk in a saucepan. Stir in the rice pudding, reduce the heat, and simmer the rice, covered, for 20 minutes until tender, stirring frequently. Season with honey to taste. Wash the figs, remove the stems, and halve the fruit lengthwise. Wash the rosemary sprig and pick off the needles. Caramelize the honey, sugar, and butter in a pan. Add the figs and rosemary to the pan and sauté for 2-3 minutes. Add the lemon juice, bring to a boil briefly, and remove the pan from the heat. Divide the rice pudding into small bowls, arrange the figs with the caramel sauce on top, and serve immediately. Tip: If you prefer it sweeter, you can of course add more honey or sweeten with sugar! Approx. 450 kcal per serving.