Fig and brandy rice pudding | Gourmet Traveller

Ingredients

• 380 gm caster sugar
• 1 orange, juiced and rind zested
• 70 ml dark rum
• 100 gm dried Turkish figs, soaked in cold water overnight, drained and halved
• 4 egg yolks
• 1 litre milk (4 cups)
• 1 vanilla bean, split and seeds scraped
• 20 gm butter
• 300 gm carnaroli rice (1½ cups)