Suvir Saran’s Cardamom “Rice Cream” with Saffron Sauce
Makes: 4 to 6 servings
This is not technically an ice cream because it isn’t served frozen, but it is as satisfying as one, and doesn’t require an ice cream maker. My friend, Chef Suvir Saran, makes a fabulous version of firni, the beloved Indian rice pudding. It is flavored with cardamom and topped with a gilding of saffron cream sauce. It is refreshingly light yet creamy and delicious. I am most grateful to him for sharing this recipe.
Plan Ahead The rice needs to be soaked in Step 2 for a minimum of 8 and up to 12 hours.
| basmati rice | 35 grams | ¼ cup |
| water | 118 grams | ½ cup (118 ml) |
| half-and-half | 968 grams | 1 quart (about 1 liter) |
| 6 cardamom pods | . | ½ teaspoon (seeds from about 6 cardamom pods) |
| sugar | 100 grams | ½ cup |
| saffron threads | . | ¼ teaspoon |
| heavy cream | 29 grams | 2 tablespoons (30 ml) |
* Have ready six ramekins or custard cups (6 ounce/177 ml capacity).
1) In a spice grinder, process the rice until finely ground.
2) In a large saucepan, scrape in the rice and add the water. Cover the pan and allow the rice to soak for at least 8 and up to 12 hours.
3) Drain away most of the water and add the half-and-half. Bring it to a boil, stirring constantly with a whisk.
4) Lower the heat to a slow boil and reduce the mixture to about three-quarters of the original volume, continuing to stir constantly for about 20 minutes. The mixture should be the consistency of a thin pudding, and just begin to mound slightly when dropped from the whisk before disappearing into the surface.
5) Scrape the rice cream into a pitcher with a spout.
6) Remove the seeds from the cardamom pods and discard the pods. In a mortar and pestle, grind the seeds into a powder. (Alternatively, grind the cardamom seeds, with the sugar, in a spice grinder or food processor.)
7) Whisk the cardamom and sugar into the rice cream. Pour it into the ramekins and allow it to cool for about 20 minutes. Cover the ramekins tightly and refrigerate for at least 4 and up to 48 hours. It will thicken on chilling.
8) In a small skillet, on low heat, warm the saffron for about 3 minutes or until it begins to smell aromatic and darkens slightly. Scrape it into a mortar or a small custard cup and with a pestle or the back of a spoon, crush it into a fine powder. Scrape it into a small glass measure with a spout and stir in the heavy cream.
9) Shortly before serving, pour the saffron cream onto the puddings.
Store
Airtight (without the saffron cream): refrigerated, 2 days. The saffron cream can be made ahead. Store in a separate airtight container, refrigerated, for up to 2 days.
Scoops
* If you don’t happen to have half-and-half on hand, you can substitute 363 grams/1½ cups/355 ml whole milk plus 116 grams/½ cup/118 ml heavy cream.