Rice pudding with fig purée & cinnamon biscuit

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.