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Rice Pudding with Figs and Nuts

Recipe posted on: 15 January 2010

Rice Pudding with Figs and Nuts

Recipe information

Prep time: 15 minutes
Cook time: 50 minutes

Recipe nutrition

Calories: 312
Carbs: 40.9 grams
Protein: 12.1 grams
Fat: 11.4 grams

This recipes is delicious (when arent figs absolutely scrupmptious?), looks beautiful, is really tasty and great dessert for all the family. While it isnt low in fat or carbohydrates, it does contain a lot of betacarotene and vitamin C.


  • 1/2 cup jasmine rice (or any other long-grain rice)
  • 4 cups organic milk (rice, soy, almond, coconut, cow or other)
  • 1/4 cup chopped dried organic figs
  • 1 cinnamon stick
  • 1/2 vanilla bean, split sideways
  • 3 cardamom pods, slightly crushed (just bruised)
  • 1/4 cup slivered organic almonds, toasted
  • 1/4 cup shelled, unsalted organic pistachios, crushed


  1. Add milk, rice, cardamom, figs, cinnamon, vanilla to a saucepan and bring to a simmer over medium heat.
  2. After milk starts to get hot (about 10 minutes), reduce heat and cook gently on low heat. Stir through frequently.
  3. Cook milk like this, on the low heat, for about 40 minutes, until rice has the consistency of porridge.
  4. Add in half the almonds and pistachios and let sit for a few minutes.
  5. Spoon into 4 dishes and sprinkle the remaining almonds and pistachio nuts on top.
  6. Serve warm.

This rice pudding will keep for 2-3 days in the refridgerator, just make sure to cover it well.

  Nutrition Information Amount % Daily
Calories 312 15.6%
Calories from fat 103 23%
Total fat 11.4 g 20.7%
Saturated fat 3.7 g 6.8%
Cholesterol 20 mg 8.1%
Sodium 101 mg 4.2%
Carbohydrate 40.9 g 18.2%
Dietary fibre 3.9 g 12.7%
Sugars 19.1 g n/a%
Protein 12.1 g 8.1%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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