Phirni

Method

1. Rinse 2 tbsp of basmati rice in two or three changes of cold water until it runs clear, then cover with fresh cold water and leave to soak for 30 minutes. Drain thoroughly in a sieve and spread on a cloth for 5 minutes so the surface water goes.
2. Tip the drained rice into a small grinder or onto a wet stone with 2 tbsp of water and grind to a coarse paste with the grain of fine semolina — not a smooth batter, or the phirni will lose its characteristic texture.
3. Pour 250 ml of whole milk into a heavy-bottomed pan and bring to the boil over medium heat, stirring so it does not catch. Ladle out a tablespoon of the hot milk into a small cup, crumble in 1 pinch of saffron threads and set aside to bloom.
4. Lower the heat to a gentle simmer and whisk in the ground rice paste in a steady stream. Cook for 12–15 minutes, stirring constantly with a wooden spoon and scraping the base and sides, until the milk has thickened to a loose custard that coats the spoon and the rice grains are soft with no chalky bite.