SLOW-COOKED RICE PUDDING AND SPICED FIGS, WITH RAVNEET GILL AND DIASPORA CO.'S SANA JAVERI KADRI

Focussed on farmers who use regenerative methods, and whose spices reap the flavour rewards lent by an embrace of biodiversity, Diaspora’s sourcing team, led by founder Sana Javeri Kadri, are on the ground in India and Sri Lanka. They collaborate with independent growers, who cultivate heirloom varieties, ensuring they’re paid a living wage – six times above the commodity price – for their skills and knowledge.

To celebrate our ongoing partnership, and showcase just a few of Diaspora’s fairly sourced, flavour first spices – including Baraka Cardamom, Kashmiri Saffron, Maker Ginger and Peni Miris Cinnamon – Sana met with Countertalk founder and pastry chef Ravneet Gill, to cook Ravneet’s recipe for Rice Pudding and Spiced Figs, in a special edition of #OFFTHEPASS.

Diaspora Co.’s spices are available to buy in our stores, via our app, or online now.

SLOW-COOKED RICE PUDDING AND SPICED FIGS

Once cooked, there’s an option to take the rice pudding off the heat and stir through an extra egg yolk and some cold cream. You don’t have to, but it does add another layer of indulgence. The heat from the rice pudding cooks the egg yolk, so there is no need to make an additional crème anglaise. Also, feel free to substitute figs for whatever fruit is in season – apples are an excellent choice as we move into the winter months – to make this any time of year.

INGREDIENTS FOR RICE PUDDING

20g unsalted butter
4 Baraka Cardamom pods from Diaspora, crushed
3 cloves
1 pinch Kashmiri saffron from Diaspora (optional)
Zest of 1 Navel orange
85g pudding rice
70g caster sugar
450ml whole milk
500ml double cream
1 egg yolk
100g ground pistachios

INGREDIENTS FOR SPICED FIGS

8 Black Colle de Dama figs
1 pinch Diaspora Makhir ginger
1 pinch Peni Miris Cinnamon from Diaspora

METHOD

Heat the oven to 110C (90C fan)/225F/gas ¼.

Melt the butter over medium heat, in a heavy-based, ovenproof pan for which you have a lid on a medium heat. Add all the spices and the orange zest. Stir until the butter begins to bubble.

Add the rice and sugar, stir to incorporate, and then add the milk and 400ml double cream. Bring to a simmer, stirring frequently. When the rice looks like it is floating in the milk/cream mix, remove from the heat and cover with a lid, or tightly seal with foil.

Move to the oven and bake for 30 minutes. Remove it, lift off the lid, stir well, cover again and bake for another 30 minutes.

While the rice is baking, chop the figs in half and stew them down in a new pan, with a splash of water, a tablespoon of caster sugar and a pinch of cinnamon and ginger. Cook until slightly falling apart and soft. Set aside.

Remove the baked rice from the oven, take off the lid, stir, then bake, uncovered, for 15 minutes. Remove and stir again, and return to the oven for a final 10-15 minutes, until the mix is thickened and the rice well cooked.

Stir through the egg yolk whilst hot, followed by the ground pistachio and remaining 100ml double cream, and serve.

Once cooled, the rice pudding will keep in an airtight container in the fridge for three days. To eat, serve it with the stewed, spiced figs spooned over the top.