I do my very best to honor all food related requests at home.
After all, it is what I do best.
However, as people-pleasing to the palate as I am, I’m also a bit hard-headed (ahem) and like to twist and turn and do things MY WAY. So, upon receiving multiple requests related to the tremendous success of the Coconut Lemon Breakfast Custard, I conceded ~ but only partly.
This time I added a twist of fig.
This isn’t your typical figgy pudding.
It won his heart over once again.
Thank goodness for my stubborn disposition.
Lemon Fig Rosemary Pudding
1 cup organic whipping cream**
2 Tbs. Kerrygold** butter
1/2 cup white rice
1 pastured egg
juice of 1/2 fresh lemon
1 Tbs. raw honey
1/4 cup dried figs, sliced
1 tsp. fresh rosemary, minced
1/4 tsp. sea salt
**For a vegan version of this recipe, sub full-fat coconut milk for the cream, coconut oil for the butter, and a flax egg and cane sugar for the pastured egg and honey.
Combine the cream, butter, and rice in a small pot and bring to a boil. Reduce to a simmer, stir, and cover. Allow to cook about 10-15 minutes.
Whisk in the egg, lemon juice, raw honey, and salt.
Continue to cook until creamy, thick, and delicious, and until the rice is soft and done. Remove from heat and stir in the fig and rosemary.
Top with Preserved Lemon slices and freshly ground nutmeg, if desired.