Fig Black Rice Tahini Pudding Bowls

Ingredients

Rice pudding

• ¾ cup (150 g) black glutinous rice, rinsed
• 3 cups water
• 1 (13.5-fl-oz / 400 ml) can full-fat coconut milk, stirred
• ⅓ cup (65 g) light brown sugar
• ¼ tsp fine salt
• 1 tsp vanilla extract

Figs and drizzle

• 6 fresh ripe figs, halved
• 1 tbsp honey
• 3 tbsp tahini, stirred
• 2 tbsp warm water
• 1 tbsp honey, for drizzle

Equipment

Heavy saucepan with lid, baking dish

Allergens and ingredient notes: Sesame, coconut; honey is included.

Step by step

1. Bring rice and water to a boil in the covered saucepan. Reduce to low and simmer 35–45 minutes, stirring occasionally, until rice is tender but pleasantly chewy. Add water ¼ cup at a time if needed to prevent drying.
2. Stir in coconut milk, brown sugar and salt. Simmer uncovered 10–15 minutes, stirring frequently, until creamy and spoonable; remove from heat and add vanilla.
3. Meanwhile heat oven to 400°F (200°C). Place fig halves cut side up in baking dish, drizzle with their 1 tbsp honey and roast 12–15 minutes until softened and glossy. Whisk tahini with warm water and the remaining honey until pourable.
4. Divide warm rice pudding among six bowls, top each with two fig halves and an equal share of tahini drizzle.

The Devotti twist: Naturally dark rice supplies a chewy nutty base for honey-soft figs and savory sesame cream.

Make ahead and storage

Refrigerate pudding, figs and sauce separately within 2 hours, up to 3 days. Reheat pudding with a splash of water until steaming throughout.