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Heat water until simmering. Rinse the rice with plenty of water then pre-cook it in boiling water for 5 minutes. Drain the rice.
Pour the rice, milk and vanilla pod seeds into the saucepan. Cook over low heat until the milk is almost absorbed.
Add the sugar and continue cooking until the desired consistency is achieved. Let rest.
In a saucepan, melt 10 g of butter, add the lavender honey and the fig balsamic vinegar. Brown the figs, cut into 4, for 3 minutes in the pan.
Serve the rice with the roasted figs and add the cooking syrup
