Ahhh, a few Greek combinations . . . lemon (that’s in everything), rice (that’s next to everything), and figs (that come after just about everything)! What’s not to love?
1 cup uncooked long-grain rice
1 tablespoon powdered sugar
7 cups whole milk
3/4 cup evaporated sugar cane
1 tablespoon lemon zest
1/2 teaspoon salt
1 vanilla bean, split
1 pt. fresh figs, quartered
Bring 4 cups water to a boil in a large saucepan. Stir in the rice and powdered sugar and cook for 5 minutes, stirring occasionally. Drain.
Return rice to saucepan. Stir in milk, sugar, lemon zest, salt and vanilla bean. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 45 minutes, stirring occasionally. Cook until thick. Remove vanilla bean.
Remove from heat, and transfer to a glass bowl. Let stand 1 hour, stirring occasionally. Cover and chill for at least 8 hours.
Spoon into serving dishes. Top each with figs.