Phirni Custard with Figs and Honey

SERVES 6

1 cup basmati rice, soaked, rinsed and drained
9 cups whole milk
1 teaspoon saffron threads
2 vanilla beans split and scraped
¾ cup sugar
1 teaspoon ground cardamom

Figs and Honey Topping

10 ounces fresh or dried fi gs, halved
½ cup butter
1 tablespoon sugar
2 tablespoons honey

Place the rice in a blender along with 2 cups milk and blend for about 1 minute. The mixture will still appear grainy.

Place the remaining milk, saffron and vanilla in a large, heavy wok or sauce-pan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring and scraping constantly, until the milk has slightly thickened. About 5 to 7 minutes.

Add the blended rice to the simmering milk, stirring with a whisk constantly to prevent any lumps. Increase the heat to medium-high and cook, until the custard is thick and creamy, about 5 minutes. Add the sugar and cardamom, reduce the heat to low, and cook for another 5 minutes to blend the fl avors.

Remove the vanilla beans, and bring to room temperature, (stir often to prevent a skin from forming) or covered with plastic wrap.

Serve chilled with warm fi gs and honey mixture on top or on the side. For the fi g and honey compote, in a large saucepan, sauté figs with butter and sugar. Add honey and cook until soft.