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1. Put the rice, water, butter and salt in a large, deep, covered casserole and cook in the microwave oven 12 minutes, stirring twice.
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2. Add the sugar and milk and cook, covered, 5 minutes more in the microwave oven. Beat the egg yolks smooth.
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3. Stir in the vanilla. Stir in a few spoonfuls of the hot pudding. Pour into the pudding and mix well.
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4. Continue cooking, covered, stirring often, until the mixture begins to thicken and coats the spoon well. DO NOT LET IT GET TOO HOT OR BOIL.
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5. Stir in the figs. Pour into serving dishes. Serve with the apricot sauce (recipe below). Garnish with whipped cream and a whole fig.
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APRICOT SAUCE:
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1. Put all the ingredients in a blender or through a food mill or sieve.
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NOTE:
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If the pudding gets too hot after the egg yolks have been added, the mixture will curdle and separate. If that happens, beating a little of the mixture into another egg yolk and then beating the egg yolk into the hot pudding will help some.
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