Name: Saffron and Cardamom Rice Cream recipe by Chetna Parikh at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Rice flour 2 1/2 tbsp; Sugar 2 tbsp; Ground almonds 1 tbsp; Whole Milk 500ml; Good pinch of saffron threads; Cardamom pods 2, husks removed and seeds powdered; Caramelized almonds or 2 tsp lightly roasted flaked almonds, to decorate.

Ingredients Serving: 4

Rice flour 2 1/2 tbsp
Sugar 2 tbsp
Ground almonds 1 tbsp
Whole Milk 500ml
Good pinch of saffron threads
Cardamom pods 2, husks removed and seeds powdered
Caramelized almonds or 2 tsp lightly roasted flaked almonds, to decorate.

Instructions

In a bowl, mix the rice, sugar and ground almonds together with 75ml of the milk to make a smooth paste.
Heat the remaining milk with the saffron in a saucepan over medium heat, stirring constantly. As you bring it up to a simmer, stir in the milk and rice flour mixture.
Cook, stirring, over medium heat until it comes to a simmer, then cook for a further 10-15 minutes or until the mixture resembles semi-thick custard. Stir in the cardamom powder to taste.
Pour the cream into serving bowls or glasses, cover and chill in the fridge.
Decorate with the nuts before serving.
*Caramelized rose almonds*
These make a very special decoration. Dissolve 2 tbsp of raw cane sugar with 2 tbsp of water in small saucepan, do not stir. Cook over a gentle heat until the mixture turns to a deep gold caramel. Take off the heat, add 12 blanched and split almonds and a pinch of dried edible rose petals and stir to coat well. Using an oiled spoon, take them out and place in a greased plate and use as a garnish when they become hard.

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