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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?

Serves 4


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.

The post Lemon Rice Pudding with Figs appeared first on The National Herald.

Source: The National Herald
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