Creamy Rice Pudding with Fudge Sauce

• Serves: 4
• Difficulty: easy
• Prep time: 10 - 15 mins
• Cooking time: 30 - 45 mins

• 

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Ingredients

250 ml                         Spekko India Gate Basmati Rice

1                                  cinnamon stick

1                                  vanilla pod or 120 ml vanilla essence

800 ml                         milk

110 g (130 ml)             castor sugar

100 ml                         good quality rose water

For the fudge sauce

200 g                           fudge, broken into blocks

200 ml                         cream

12                                purple figs to serve

100 g                           chocolate curls for garnishing

 

 

Method

1. In a pot, mix the rice, cinnamon stick, vanilla pod or vanilla essence, milk and castor sugar. Heat to a boiling point until the sugar is melted. Lower the heat and simmer very slowly for about 45 minutes until the rice is cooked. Stir to ensure the rice does not stick.
2. Add half the rose water and set aside.
3. To make the sauce: On a low heat, heat the fudge and cream in a pot. Stir until the fudge has melted.
4. Spoon the rice pudding in a serving bowl and sprinkle with the rest of the rose water.
5. Cut the figs in half and arrange round the sides of the pudding. Garnish with the chocolate curls.