Bring the milk, cream, and vanilla pod to a boil in a large pan.
Add the pudding rice and stir the mixture well.
Simmer for 20 minutes while stirring frequently until the rice is just cooked.
Preheat the oven to 190°C.
Roast sliced plums with brown sugar and butter on a tray for 10 minutes.
Stir the condensed milk into the rice over gentle heat once cooked.
Boil chunks of figs with water and two tablespoons of castor sugar, then blend until smooth.
Cook sliced apple and pear with sugar, water, star anise, and cinnamon until soft.
Remove the poached fruit from the heat and allow it to cool.
Serve the rice pudding topped with fruits and a drizzle of fig coulis.