apples with sage and bay leaves, basmati kheer, bay, bay leaves, fried apples, kheer, rice pudding, sage
Desserts
Basmati Rice Pudding with Apples fried in Sage and Bay Leaves
A take on a classic rice pudding, with a few additions to make it a showstopping dessert.
I have thoroughly enjoyed my winter pudding series, and hope you have too ❤️. For my final pudding, I wanted to do something that is simple and rooted in my childhood.
The basmati kheer from Dishoom forms the base of this pudding, which then gets dressed up with fried apples, pistachios and a scoop of ice cream – transforming something humble into a dessert showstopper.
The recipe
Basmati Rice Pudding with Apples fried in Sage and Bay Leaves
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Method
Method: basmati kheer
- Soak and dry the rice: Soak the basmati rice for two hours, fully submerging it in water. Drain well, place on a baking tray with a paper towel and leave to dry overnight. Alternatively, dry at around 100˚ Celsius for an hour in the oven.
- Grind the rice: The next day coarsely grind the rice, making sure not to turn it into a powder.
- Infuse the milk: Roughly crush the cardamom pods, split the vanilla bean in two and scrape out the seeds. Add this, the bay leaves and the cinnamon to the milk and bring everything to a boil.
- Simmer the rice: Once the milk has come to a boil, turn the heat down to let the milk simmer and add in the rice. Cook for 30 – 40 minutes. Keep an eye on the pot to make sure it does not boil over. The rice will begin to break down.
- Thicken the pudding: Once the rice has broken down, bring up to a boil stirring constantly to prevent the rice from catching at the bottom of the pan. Cook for 15 – 20 minutes, until a thick pudding is formed.
- Add the sugar: Remove the cardamom, cinnamon and vanilla bean, add in the sugar and cook for a further 10 minutes.
- Stir in the cream: Take off the heat and stir in the cream.
- Set in the fridge: Place into six ramekins to set, and place in the fridge for at least four hours.
- Brûlée the tops: When ready to serve, sprinkle on the sugar and use a blowtorch to caramelise the sugar to get a nice crack.
- Serve: Serve with the fried apples, ice cream and crushed pistachios.
Method: fried apples in sage and bay leaves
- Slice the apples: Peel and core the apples and cut them into slices. You can do them as thin or as thick as you like.
- Season the apples: Toss the apples in lemon juice with a pinch of salt, cinnamon and nutmeg.
- Fry the herbs: Add the butter to a medium pan and melt before adding in the sage and bay leaves. Fry for a minute.
- Cook the apples: Add in the apples to the pan along with the brown sugar and cook on medium heat for 10 – 15 minutes, until the apples have softened and the sugar has melted and caramelised. I like to keep some bite in the apples for texture, but you can cook them to your preference.
- Taste and adjust: Taste the apples, depending on their natural flavour, you may want to add a bit more sugar or a squeeze of lemon juice to balance out the flavours. The kheer is naturally sweet and creamy so you want a bit of tartness to balance the overall dessert.
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