Cook the rice in salted water according to the instructions on the packet.
Clean and dice the onion, clean the fennel and cut into bite-sized pieces, cut off the greens and keep them for decoration.
Fry the onion and fennel in oil, deglaze with the orange juice and simmer a little. Pour in the cream, then add the stock, pepper and curry to taste. Add the dried figs cut into small pieces. Let everything simmer together for about 10 minutes. If necessary, lengthen the sauce with a little milk.
Turn the rice into a mound on a plate, serve the fennel in orange and fig cream and sprinkle with the fennel greens.