Mini Coconut Brown Rice Puddings with Fig

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Before a few months ago, I had never eaten a fig. Fresh, dried or otherwise, this fruit always seemed to elude me. I had never seen it in a grocery store until recently and at the occasional time I saw it on a menu, I would ignore it in favour of fruits like pear or apple – safe and delicious! However, I was forced to finally try figs when I went out for breakfast with the BF one day to a hip, little backyard cafe called Cafe Komodo. The fruit from the “pancakes with fruit” I ordered turned out to be dried figs, served with cute pikelet-sized pancakes, maple syrup and a small scoop of ice cream. Granted, it wasn’t the healthiest breakfast I had that week but the dried figs were a perfect addition and from then on, I decided to give figs a fighting chance!

Unfortunately, fresh figs are pretty uncommon in my local grocery stores, so when I found a packet in Woolworths I had to snap it up! I thought my first time trying a fresh fig would be amazing. It was bland and boring! I’m not one to waste though, so I set about discovering all the ways I might cook up the six pint-sized figs before they shrivelled up and died.

So here’s a simple dessert recipe using only a few ingredients! I adapted the recipe from [http://www.tarteletteblog.com/2011/08/recipe-gluten-free-fig-gateau-de-riz.html] – I swapped the brown sugar for rice malt syrup as I am trying to reduce my fructose intake and I used silicon moulds to bake the puddings in for portion control. I also used a steamed sachet of brown rice which only took 90 seconds to steam in the microwave. This takes all the hassle out of cooking rice on the stove if you’re in a hurry! This recipe would probably work with quinoa and chia added in to the rice as well. Overall, these mini desserts are low in fat, sugars and GI and so make a perfect treat for the health-conscious. They are not terribly sweet so I would suggest drizzling a bit of rice malt syrup over them to serve. Hope you enjoy!

Mini Coconut Brown Rice Puddings with Fig (makes 7 small puddings)

Ingredients

1/2 can of full-cream coconut milk

250g cooked brown rice (I used Sunrice Organic Brown Rice Steamed Rice Sachet)

2 eggs

1 tbsp rice malt syrup

2 small figs, sliced into 7

Directions

1. Steam your rice in the microwave if using a rice sachet. Otherwise, just put your cooked brown rice in a bowl.

2. In another bowl, mix the coconut milk, eggs and rice malt syrup until well combined.

3. Pour milk mixture over cooked rice and stir.

4. Pour rice batter into 7 silicon moulds (sit the moulds in a muffin tray) and top each with slice of fig.

5. Bake in the oven for about 15 minutes at 180 C until golden brown. Let the puddings cool down slightly and set a little in the tray.

6. Eat hot from the moulds if you like or let the puddings cool down completely and slip off the moulds, pop the puddings on a plate and drizzle with rice malt syrup to serve. Enjoy!

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