Figs with rice pudding filling

Ingredients for 4 servings:

• 400 ml milk
• 100 g rice pudding
• 8 figs, fresh
• 4 tbsp honey
• 60 g cream cheese, natural or mascarpone
• 25 g pistachios, chopped
• Butter, for the mold
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Bring the milk to a boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently. Remove the pot from the heat and let the rice cool. In the meantime, rinse the figs and pat them dry. Cut off the top third like a lid and set aside. Carefully scoop out the figs with a teaspoon. This works even better with a melon baller. Finely chop the flesh and add it to the rice pudding. Add half of the honey, cream cheese, and pistachios to the rice pudding and mix everything well. Preheat the oven to 200 degrees Celsius (fan). Grease a baking dish with butter. Fill the figs with the rice pudding and replace the cut-off lids. Place the stuffed figs in the dish and drizzle with the remaining honey. Bake in the oven at 200 degrees Celsius (fan) for about 20 minutes. Dust with powdered sugar and serve.