There’s something quite special about taking humble leftovers and turning them into something extraordinary. These rice beignets are a beautiful example—a creative twist that breathes new life into last night’s rice. Textured and pillowy, they dance on the palate with a lightness that surprises, especially when paired with the rich, spiced fig jam you’ve crafted with your own hands. There’s a quiet joy in knowing every ingredient that goes into your creations, and with these beignets, you’ll not only taste the care but feel the satisfaction of making something truly homemade.
Rice Beignets With Spiced Fig Jam
Prep Time: 1 hour + 1 hour Dough Resting | Cooking Time: 40 minutes | Serves: 6
For the beignet
75g Spekko samman rice
375ml cup milk
3g salt salt
27g butter
10g instant yeast
12g sugar
2 eggs
3g ground cinnamon
5ml vanilla extract
120g cake flour
Vegetable oil for frying
For the spiced fig jam
1kg figs
300g sugar
60ml lemon juice
125ml water
1cm ginger, sliced
Zest of 1 orange
1 whole cinnamon stick
Pinch of salt
For the beignets
Cook the rice according to the instructions on the packet (or use your leftover rice)
Once all of the water is cooked away and the rice is soft, add the milk. Cook until a thick and creamy rice pudding texture is achieved.
Remove from the heat and mix in the ghee.
Add the rice mix to a big bowl, add in the remaining ingredients and mix till combined.
Allow to double in size.
Heat up the oil.
Fry off beignets and drain on a paper towel
Dust with icing sugar.
For the spiced fig jam
Quarter the figs
Add the figs and the remaining ingredients to a saucepot
Simmer on low for 20-25 minutes or until a jammy texture is achieved
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