Phirni Custard with Figs and Honey
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 minut...