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Coffee and Fig Pudding
1 c Cut-up stewed Ca. dried figs
1 tb Hot water
1 tb Instant coffee
2 1/2 c Milk
2/3 c Sugar
1/2 ts Salt
3/4 c Cooked rice
1 ts Vanilla
1 c Heavy cream; whipped, sweetened, and vanilla-flavored
With scissors, snip off stems of stewed figs. Cut figs into small pieces. Combine hot water and instant coffee. Add to milk. Beat eggs lightly with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently into buttered pudding dish. Bake in moderate oven (350 degrees F.) for about 30 minutes or until almost "set". Serve warm, with whipped cream, and garnish with a whole fig. Serves 5 or 6 generously.
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