Poach the Figs
In a small saucepan, over medium heat, bring the water, honey, and salt to a boil.
Lower the temp to medium-low and simmer, stirring occasionally, until the liquid has begun to reduce (~20 minutes). It will be ready when it's thickened to a consistency of a light syrup.
Add the figs to the simmering honey syrup. (They should be mostly covered by the syrup)
Simmer until tender (~ 8 to 10 minutes) periodically turning them and stirring gently, helping to make sure each side is poached evenly.
Using a slotted spoon, transfer the figs to a plate. Once they've cooled enough to touch, carefully remove the stems and cut each in half or quarters.
Make the Rice
In a heavy-bottomed saucepan over medium heat, add the cooked rice, nut milk, maple syrup, vanilla, cinnamon, and salt. Cook uncovered, stirring occasionally until the mix has begun to thicken (~ 10 to 12 minutes)
(The final product will be a looser, without all of the milk being absorbed. It will continue to thicken once it's removed from the heat)
Remove from the heat and let sit for a few minutes to cool slightly and firm up a bit
Divide the rice between 4 bowls.
Top with the poached figs and the chopped pistachios.
A little bit of the syrup poaching liquid is a wonderful addition drizzled on top.