Greek Rice Pudding with Fig Compote and Thyme Honey

La storia di questo piatto

Rizogalo is the quiet sweetness of the Greek home, rice and milk turned into something tender and plain, found in kitchens from the islands to the mainland. Here it meets figs and thyme honey, the amber gold that Mount Hymettus near Athens is known for, so the simple pudding gains a sunlit, herbal voice.

Ingredienti

• 150 g Arborio rice (or Carolina-type rice)
• 750 ml Whole milk
• 3 pieces Egg yolks
• 80 g Sugar
• 50 g Thyme honey for the compote
• 30 g Thyme honey for finishing
• 300 g Fresh figs
• 100 ml Water
• 1 pod Vanilla bean
• 1 pinch Ground cinnamon
• 1 pinch Sea salt

Preparazione

1. Clean the figs with a damp cloth and cut them into small pieces. Place them in a small saucepan with half a glass of water (100 ml) and 50 g of honey. Cook over medium-low heat for 15 minutes, stirring occasionally: the compote is ready when it turns dark and thick, similar to a jam. Let it cool.
2. In a heavy-bottomed pot, pour the milk with the vanilla bean split in half. Heat over medium heat, stirring occasionally, until the first wisps of steam appear and small bubbles form at the edges, without boiling. Add the rice and a pinch of salt (which seasons the rice from the start) and stir with a wooden spoon to prevent lumps.
3. Lower the heat to minimum and cook for about 28 minutes, stirring every 2-3 minutes, until the rice is tender and the mixture creamy. Taste and adjust the salt. Remove the pot from the heat and set aside the vanilla bean.
4. In a bowl, whisk the egg yolks with the sugar until light and frothy. Slowly pour 2-3 ladles of the hot milk and rice mixture over the yolks, stirring constantly, to temper them. Return the mixture to the pot over very low heat and stir for 1-2 minutes, without boiling and keeping below 80 °C, until the custard binds and thickens. Remove from the heat immediately and discard the vanilla bean.
5. Divide the rizogalo among bowls and let it cool to room temperature (it will thicken a little more); if you prefer to serve it cold, refrigerate for at least 1 hour (resting time not included in the preparation time). Top with spoonfuls of fig compote, a drizzle of thyme honey (30 g in total) and a light dusting of cinnamon. If you like, you can use Carolina-type short-grain rice, more faithful to the traditional Greek version, instead of arborio (it releases less starch), and add a little lemon zest.