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+ servings

Creamy Breakfast Rice Pudding with Honey-Poached Figs and Pistachios


  • Figs
  • 3 cups water
  • ¾ cup honey (or liquid sweetener of choice)
  • ½ tsp sea salt
  • 10 - 12 figs

  • Creamy Rice
  • 3 cups cooked long-grain brown rice
  • 1 ¼ cups milk (or nut milk)
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ cup pistachios, chopped (optional)


  • 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

  • To serve
  • 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.