Rose rice pudding with caramelised figs

Preheat the oven to 220°C, gas mark 7. Put the rice in a pan with 300ml cold water. Bring to the boil, then simmer for 7-8 minutes until al dente. Drain through a sieve, rinse with cold water, then drain again. Transfer to a plate and set aside.

In a small bowl, mix the cornflour with 100ml milk; set aside. Pour the remaining 550ml milk into a large pan; stir in the icing sugar, ¼ tsp cinnamon and the vanilla. Set over a medium heat, stirring constantly with a wooden spoon, until it comes to a simmer (about 5 minutes). Whisk the cornflour paste with a fork; add to the pan with the rose water and whisk continuously until it is smooth and starts to thicken. Add the rice and stir well with a wooden spoon to separate and coat the grains. As soon as it starts to bubble, remove the pan from the heat.

Put 4 x 200ml ramekins into a deep baking tray. Divide the rice mixture among them, giving each a gentle stir. Pour cold water into the tray until it comes about halfway up the edges of the ramekins. Place the tray on the middle shelf of the oven; bake for 20-25 minutes until the puddings form a thick skin and turn golden-brown (don’t worry if the skins puff up).

Meanwhile, on a small baking tray, mix the figs with the honey and remaining ¼ tsp cinnamon and bake on a separate oven shelf for 12-15 minutes until softened and caramelised. When ready, carefully lift the puddings from the water and leave to cool slightly and thicken for 30 minutes (although this dish is traditionally quite runny). Serve topped with the caramelised figs and chopped pistachios.