Method

• 1.
  Begin this recipe 1 day ahead.
• 2.
  Place milk, orange zest and cinnamon quill in a large pan over medium heat and bring to a simmer. Stir in rice and 1/4 cup (55g) sugar and reduce the heat to low. Cook, stirring frequently, for 1 hour or until rice is cooked through. Remove pan from heat. Discard zest and cinnamon. Transfer rice to a bowl and set aside to cool. Cover with plastic wrap and chill overnight.

• 3.
  The next day, to poach fruit, combine figs, raisins, wine, star anise, orange juice and remaining 1 cup (220g) sugar in a pan over medium heat. Bring to a simmer, then reduce heat to medium-low and cook for 10-12 minutes until thickened, raisins are plump and figs have softened. Spoon fruit and syrup into a bowl and chill.
• 4.
  Loosen rice with a little milk if needed, then top with poached fruits and drizzle with red wine syrup.