Spiced Rice and Raisin Pudding

100 grams (3 1/2 ounces) white basmati rice
400 ml (1 3/4 cups) boiling water
1 inch cinnamon stick
4 whole cloves
4 green cardamom pods
850 ml (3 cups) milk (or replace 1 cup milk with 1 cup coconut milk)
Seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla bean paste
125 grams (4 1/2 ounces) sugar
2 pinches of saffron threads
1 large egg plus 1 large egg yolk, beaten together
1/4 cup golden raisins

Put the rice in a bowl and cover with the measured boiling water; leave to soak for 30 minutes.

After 30 minutes, grind the rice and water mixture to a thick, coarse paste in a food processor.  

Grind cinnamon, cloves, and cardamom into a coarse powder using a mortar and pestle.

Put the milk in a pan with the crushed spices.  Add vanilla bean seeds or paste.  Slowly bring to a boil.  Add the rice paste and cook over low heat for 15 minutes, stirring frequently.  Add the sugar and saffron and mix well.  Gradually whisk some of the hot milk mixture into the eggs, then add the egg and milk mixture back into the pan, stirring continuously.  Cook for a further 5 minutes, until the custard is thick.  Add the raisins.  Chill in refrigerator to desired temperature.

Can be served topped with additional raisins, crumbled saffron, slivered pistachios, or sliced fruit.

Serves 4.

Adapted from The Cardamom Trail by Chetna Makan (original recipe for Fennel and Phirni Custard Tartlets)