Cardamom rice pudding Honey and cumin glazed figs
Pedro Ximenez
Rice pudding is one of the most universally recognised desserts, eaten in different countries and religions alike. Indian rice pudding incorporates the use of spices like cardamom, cinnamon and different nuts. Here I have used fresh figs with a touch of cumin adding more soul to the pudding. Personally I like to have the rice pudding cold with warm caramelised figs.
This rich and sweeter style of the sherry stands up well both to the spice as well as to the sweetness of the rice pudding. It mirrors the consistency of the pudding and we are also able to taste in the wine flavours similar to the dried figs incorporated in the dish.
Cardamom rice pudding
120 gm – Basmati rice, coarsely crushed
400 ml – Full fat milk
120 gm – granulated sugar
3gm – Green cardamom powder
Method
1. Wash the rice in warm water; soak in warm water for 30 minutes and drain. This helps in removing the starch in the rice.
2. In a heavy bottom pan place the rice and the milk, bring it to a boil. Reduce the heat and simmer till the rice is completely cooked and the milk largely absorbed. At this stage it will appear to be a thick mixture.
3. Now stir in the sugar which besides sweetening he dish also thins it down.
4. Remove from fire, sprinkle and stir in the green cardamom powder. Honey & cumin glazed figs
8 nos – Figs, halved
The glaze
40 gm - Unsalted butter, softened
6 tbsn – Honey
1 tspn - Lemon zest
2 tspnn – Lemon, juice
1tbsn – Cumin seeds, roasted
½ tspn - Green cardamom powder
METHOD
1. In a steel bowl mix together all the ingredients of the honey glaze and blend well
2. Pour the glaze onto the halved figs and leave aside for 30 minutes.
3. Now place the figs on a roasting tray and cook in a moderately hot oven for 5 minutes. Serve with cardamom rice pudding.