INGREDIENTS
1 lt full fat milk
150 gr glacé rice
50 gr sugar
Cinnamon powder & stick
200 gr purée of dried figs
50 gr cornflour
150 gr cinnamon biscuits
PREPARATION
Boil the rice in the milk with the cinnamon stick and sugar. When the rice is ready, thicken with the cornflour. Portion out into bowls and cool in the refrigerator.
TO SERVE
Serve with hand-crushed cinnamon biscuit and fig purée.
