Lemony Rice Pudding with Figs and Saba

Southern Living
Lemony Rice Pudding with Figs and SabaRecipe
Photo: Squire Fox
Makes 10 servings


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1 cup uncooked long-grain rice
1 tablespoon powdered sugar
7 cups milk
3/4 cup granulated sugar
1 tablespoon lemon zest
1/2 teaspoon salt
1 vanilla bean, split
1 pt. fresh figs, quartered
Saba (see "Pantry Key," below)


Hands-on: 10 Minutes
Total: 10 Hours, 10 Minutes

1. Bring 4 cups water to a boil in a large saucepan. Stir in first 2 ingredients, and cook, stirring occasionally, 5 minutes; drain.

2. Return rice to saucepan; stir in milk and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 45 minutes or until thick. Remove vanilla bean. Remove from heat, and transfer to a glass bowl. Let stand 1 hour, stirring occasionally. Cover and chill 8 hours.

3. Spoon into serving dishes; top each with figs and a drizzle of saba.

Pantry Key. Saba: An ancient sweetener traditionally made from grape juice.

Note: We tested with Carolina Plantation Rice (carolinaplantationrice.com) and Zingerman's Saba Balsamic Syrup (zingermans.com).

Created date

August 2011