Pumpkin Rice Pudding with Maple Glazed Figs
For the Pumpkin – Arborio Rice Pudding
1 Cup Riso Margherita Arborio rice (available at Seasons)
5 Cups unsweetened almond milk
½ Teaspoon Seasons Himalayan pink salt
¾ Cup maple syrup
1 (15 oz.) can pumpkin purée or fresh pumpkin purée
⅛ Teaspoon ground cloves
½ Teaspoon cinnamon
½ Teaspoon ground ginger
1 Teaspoon pure vanilla extract
Grated zest of 1 orange
1/4 Cup heavy cream (optional)
For the Maple Mascarpone cheese Mix
1 (8 oz.) container mascarpone cheese
3 Tablespoons maple syrup
3 Tablespoons heavy cream
For the Balsamic Glazed Figs
2 Tablespoons Seasons Butter infused olive oil
Juice of 1 orange
¼ Cup Seasons Vermont Maple balsamic vinegar
10 to 12 fresh figs, quartered
Smoked Cinnamon by La Boite (available at Seasons), optional
To Prepare the Pumpkin – Arborio Rice Pudding:
Combine first 8 ingredients in heavy bottomed, medium sized, saucepan. Bring to a boil, reduce heat to low and cook, stirring frequently for 30 to 35 minutes or until rice is cooked through. Remove from heat and stir in vanilla, orange zest, and ¼ cup heavy cream, if using. Cool to room temperature then transfer into a glass bowl. Cover tightly and refrigerate until ready to serve; may be prepared up to 2 days in advance.
To prepare the Maple Mascarpone cheese Mix:
Combine mascarpone cheese and maple syrup in a small bowl, mix with a wire whisk. Add in heavy cream, mix well to combine. Cover and chill until ready to serve; may be prepared up to 2 days in advance.
To Prepare the Balsamic Glazed Figs:
In a large skillet, heat 2 Tablespoons butter infused olive oil over medium-high heat.
Add figs to skillet and cook briefly just to sear, 60-90 seconds. Transfer to a plate and set aside. Carefully, deglaze the skillet with orange juice and Vermont Maple balsamic vinegar. Cook over medium heat to let excess liquid evaporate and the pan sauce reduces by a third. Remove from stove, add the figs and gently toss to coat.
Just before serving, mix rice pudding with a spoon. Serve rice pudding in small bowls with a dollop of prepared mascarpone mix. Garnish with a few fig quarters and drizzle with some balsamic glaze. For an extra special touch, sprinkle each bowl with a pinch of Smoked Cinnamon.