Saffron rice pudding with caramel blood oranges

Saffron rice pudding with caramel blood oranges

Shir berenj

By
From
Saraban
Serves
6
Photographer
Mark Roper

In Persian cooking, saffron and rice are not just combined in savoury polows but also in sweet desserts. This saffron-scented pudding is etherial, delicate and creamy – the antithesis of gluggy Anglo-style rice puddings. Ruby-hued blood oranges make a lovely colour contrast, but you can, of course, use normal oranges – or any sweet citrus – instead.

Ingredients

Quantity Ingredient
1.2 litres full-cream milk
120g caster sugar
1 tablespoon finely grated orange zest
1 small cinnamon stick
1/2 vanilla pod, split and seeds scraped
160g short-grain rice
1 egg yolk
200ml thickened cream
1 tablespoon Saffron liquid

Caramel blood oranges

Quantity Ingredient
4 small blood oranges, peeled and pith removed
100g caste sugar
100ml orange juice
1 tablespoon orange-flower water

Method

  1. To make the caramel blood oranges, use a very sharp knife to slice the orange segments out of their skin casings (make sure there’s not a trace of pith or membrane) and set aside.
  2. Combine the sugar and orange juice in a small saucepan over a low heat until the sugar dissolves, swirling the pan occasionally. Bring to a boil, then simmer for 8–10 minutes or until a deep golden brown. Remove from the heat straight away and stir in the orange-flower water and orange segments (be careful, the caramel will spit and splutter). Stir gently and refrigerate until ready to serve.
  3. To make the rice pudding, combine the milk, sugar, zest, cinnamon stick, vanilla pod and seeds and saffron liquid in a large, heavy-based saucepan over a medium heat. Bring to a boil, then stir in the rice and boil briskly for a minute, stirring. Lower the heat and simmer very gently for 50 minutes, or until the rice is creamy and the milk has been absorbed. If you have a heat-diffuser, this is the time to use it. You don’t need to stir constantly – especially for the first 20 minutes or so – but you do need to keep an eye on it to make sure the rice doesn’t stick to the bottom of the pan. Remove the pan
  4. Remove the pan from the heat and allow to cool for a few minutes. Meanwhile, whisk the egg yolk with a few tablespoons of the cream, then whisk this into the rice. Leave to cool completely – you can speed this up by scraping it into a bowl set in cold water. Fish out the bits of vanilla and cinnamon stick.
  5. Whip the rest of the cream to stiff peaks. Fold it into the cold rice, then cover with plastic wrap and refrigerate until chilled
  6. Serve the saffron rice in pretty bowls, accompanied by caramelised orange segments and a drizzle of caramel
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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