spiced gurdthu with fresh figs

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4 cups plain whole milk yogurt (1 quart container of non-Greek yogurt or 1/4 of a homemade batch)
1 1/2 cups water
1/2 teaspoon salt
1 beaten egg
2/3 cup medium grain rice, rinsed (e.g., Calrose)
1 vanilla bean, scraped
1 large or 2 small bay leaves
1/4 teaspoon ground cardamom, plus more for sprinkling
Honey, for serving
6 to 8 figs, cut into pieces (or another fruit if figs are not in season, such as berries or cherries).


  1. In a stock pot, whisk together the yogurt, water, and salt.
  2. Beat the egg in a small bowl and then whisk it into the yogurt mixture.
  3. Stir in the rice, vanilla bean pod and scrapings, bay leaves, and cardamom, and place the stockpot over medium heat. Stir constantly while you bring it to a simmer, about 10 to 15 minutes. Once it comes to a simmer, lower the heat until it is maintaining a bare simmer (low or medium-low heat).
  4. Continue to stir occasionally for 20 minutes, until the rice is cooked through and the yogurt has thickened. Remove the bay leaves and vanilla pod once it is done.
  5. Serve it hot or let it cool to room temperature. Serve with a drizzle of honey, a pinch of cardamom, and a few fig pieces.