Rice Pudding with Commandaria and Dried Fruit Sauce

For the Rice Pudding (Rizogalo)

• ½ cup (100g) short-grain rice (glacé)
• 1 ½ cups (375ml) water
• A tiny pinch of salt
• ½ cup (125ml) Commandaria wine
• 1 liter fresh whole milk
• 4 heaping tablespoons (80g) sugar
• 2 sachets (10g) vanilla powder
• 2 ½ tablespoons (40g) cornflour (cornstarch)

For the Commandaria Sauce with Dried Fruits

• 10 (100g) chopped dried figs
• 2/3 cup (80g) dried cranberries
• 1 cup (200 ml) Commandaria wine
• 2 tablespoons (40ml) honey
• 1 cinnamon stick

For Serving

• 4 tablespoons chopped walnuts or hazelnuts

1. Rinse the rice well until the water runs clear. Place it in a deep saucepan and add the water.
2. Add the salt, stir, and bring to a boil. Move the saucepan to the lowest heat setting, cover, and simmer for 12-15 minutes or until the rice is tender.
3. When the rice is ready, pour in the Commandaria wine and stir for 2-3 minutes. Add 3 ½ cups of the milk, the sugar, and the vanilla. Stir until the milk is warm.
4. Lower the heat and simmer for 2-3 minutes. Dissolve the cornflour in the remaining ½ cup of milk you set aside and pour it into the warm milk mixture.
5. Stir until the cream thickens slightly, about 2-3 minutes. Divide the rice pudding into bowls and let it cool.

For the Commandaria Sauce with Dried Fruits:

6. In a small saucepan, combine all the ingredients and bring the mixture to a boil.
7. Reduce the heat and simmer for 6-7 minutes, until the fruits soften and the sauce thickens slightly.
8. Let it cool and optionally add nuts. Spoon some sauce over the rice pudding and serve.