Sweet rice with figs and pine nuts is a variation of the very traditional rice pudding, and is a typical dessert of Moroccan cuisine . The rice pudding has an uncertain origin, although almost certainly it comes from the Middle East, from the Arab gastronomes . With the Muslim presence for so many years in Spain, it became a Hispanic recipe, and that is why it is common in Latin American countries to prepare it.
It is a rice that is cooked in milk and sugar flavored with cinnamon and lemon and usually incorporates raisins or plums. In European countries it is prepared in many varieties: for example, in Iceland lard is added, in Germany apples, in France caramel, in Norway almonds and cherries; in the Nordic and Anglo-Saxon wines it is flavored with vanilla, while the Mediterranean flavors with cinnamon, and the Caribbean flavors with coconut. In India they flavor it with cardamom and in Iran with saffron.
- 100 grams of goat’s cottage cheese
- 300 grams of short grain rice
- 1 tablespoon of honey
- 1 tablespoon of peppermint
- 2 tablespoons of orange blossom water
- 4 tablespoons of sugar
- Purple figs
- 2 tablespoons pine nuts
- 4 tablespoons of liquid cream
How to prepare sweet rice with figs and pine nuts:
- Crumble the cottage cheese in a bowl.
- Add honey and minced peppermint . Mix well until obtaining a homogeneous paste. Reserve in the fridge until serving time .
- In a saucepan put water on the fire. When the rice boils, add 4 tablespoons of sugar and 2 tablespoons of orange blossom water.
- Cook for 25 or 30 minutes, until the rice is syrupy .
- Remove from the heat, strain the rice and let cool .
- When it is cold, add the cream and stir in an enveloping motion.
- Wash the figs and cut them into quarters .
- Serve the rice in small cups, sprinkle the pine nuts, add a tablespoon of cottage cheese and a fig to each .
If you like exotic sweets, sweet rice with figs and pine nuts will win the prize. The combination of cottage cheese and peppermint give it a truly special touch, accentuating the creaminess of the rice.
Note that in this recipe rice is not cooked in milk but in water, but it is not left until it is consumed, but when the grain is ready or when it has the desired texture it is removed from the fire and strained, for you must put more water. You can eat it cold or at room temperature, as you prefer.