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How to make Indian cardamom rice pudding with saffron honey pears

Yield = 4
Prep time: 0:15
Cook time: 0:28
Total time: 0:43

Ingredients

  • 1 litre water
  • 1 1/3 cups powdered milk
  • 3 cardamom pods, bruised
  • 1 vanilla bean split lengthways
  • 2 tablespoons light brown sugar
  • 1/3 cup Basmati rice
  • 1 tablespoon honey
  • 2 tablespoons sultanas
  • 1/4 cup toasted cashews, roughly chopped

Saffron honey pears

  • 3/4 cup water
  • 2 tablespoons honey
  • Pinch saffron strands
  • 2 strips of fresh lemon rind
  • 2 Williams pears, peeled, seeds removed, sliced into 8

Method

  • Step 1 Bring the water to the boil and whisk in the powdered milk. Add the cardamom, half of the vanilla bean, sugar rice, honey, and sultanas and reduce the heat to medium–low, simmer stirring occasionally for 25 minutes or until the pudding has thickened. Cover and stand for 10 minutes, the pudding will continue to thicken as it cools.
  • Step 2 Prepare the saffron pears while the rice pudding is cooking. Bring the water, honey, saffron, lemon rind and the remaining vanilla bean to the boil over a medium heat. Reduce the heat and simmer for 1 minute. Add the pears, cover and cook for 3-4 minutes or until the pears are tender crisp. Transfer the pears to a bowl and refrigerate to cool in the syrup to absorb the flavours and the saffron colour.
  • Step 3 Serve the warm rice pudding with the saffron honey pears and syrup. Sprinkle with the toasted cashews.