Dessert Indian

Baked saffron kheer with saffron and vanilla pears

Name: Baked saffron kheer vanilla pears
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Cuisine: /indian
Ingredients: 1 cup (220g) carnaroli or arborio rice; 3 cups (750ml) milk; 600ml pure (thin) cream; 2.00 vanilla bean, split, seeds scraped; 1/2 tsp saffron threads; 1/3 cup (75g) caster sugar; 6 cardamom pods; 2 tsp saffron threads; 4 star anise; 6 cardamom pods, lightly bruised; 1 cup (220g) caster sugar; 8 whole crystal pears or 4 halved beurre bosc pears, peeled

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Baked saffron kheer with saffron and vanilla pears

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by Phoebe Wood

Jun 01, 2018

This dish is traditionally made on a stove top with basmati rice, but baking it allows the rice grains to slowly absorb the spiced milk. The result is a thick, impossibly creamy rice pudding.

1 cup (220g) carnaroli or arborio rice
3 cups (750ml) milk
600ml pure (thin) cream
1 vanilla bean, split, seeds scraped
1/2 tsp saffron threads
1/3 cup (75g) caster sugar
6 cardamom pods

Saffron and vanilla pears

2 tsp saffron threads
1 vanilla bean, split, seeds scraped
4 star anise
6 cardamom pods, lightly bruised
1 cup (220g) caster sugar
8 whole crystal pears or 4 halved beurre bosc pears, peeled

Method

1.

For the saffron and vanilla pears, place spices, sugar and 4 cups (1L) water in a medium-sized saucepan over medium heat, stirring to dissolve sugar.
2.

Bring to a simmer and add pear. Reduce heat to low, cover with a circle of baking paper and simmer for 1 hour or until tender and golden. Chill in syrup overnight to deepen colour.
3.

The next day, remove pears from syrup. Place 1 cup (250ml) syrup in a small saucepan over medium heat. Bring to the boil and cook for 5 minutes or until reduced and slightly thickened. Cool.
4.

Soak rice in a bowl of cold water for 20 minutes. Drain and rinse.
5.

Meanwhile, place milk, cream, vanilla, saffron, sugar and cardamom in a saucepan over medium heat and bring to a simmer. Remove from heat and stand for 20 minutes to infuse. Discard cardamom pods. Return to medium heat and bring to a simmer.
6.

Preheat oven to 150°C. Place rice in a 1.4L baking dish, add milk mixture and stir to combine. Cook, stirring every 20 minutes, for 50 minutes or until creamy and tender and rice has cooked through. Rest for 15 minutes before serving. Serve with poached pears and syrup.