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    You are in: Home / Recipes / Indian Creamy Rice Pudding (Phirni) Recipe
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    Indian Creamy Rice Pudding (Phirni)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    4 hrs

    30 mins

    Girl from India's Note:

    This is a Madhur Jaffrey recipe that I use often. The Prep time includes cooking time

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    Units: US | Metric

    • 1 liter rich milk
    • 10 cardamom pods
    • 3 tablespoons finely ground rice (raw uncooked rice)
    • 6 -7 tablespoons sugar
    • 4 tablespoons blanched slivered almonds
    • 2 tablespoons finely slivered pistachios or 2 tablespoons finely chopped unsalted pistachios


    1. 1
      Pour the milk into a wide, preferably non-stick pan.
    2. 2
      Add the cardamom pods and bring to a boil without letting the milk spill over.
    3. 3
      Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
    4. 4
      or until the milk has reduced to 750 ml (1 1/4 pints).
    5. 5
      Sprinkle the ground ruce slowly into the pan, stirring as you go.
    6. 6
      Add the sugar as well.
    7. 7
      Stir now and then cooking for 7-8 mins.
    8. 8
      or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
    9. 9
      Turn off the heat and pick out the cardamom pods and discard.
    10. 10
      Roast the almonds and pistachios lightly over a cast iron griddle pan.
    11. 11
      Set aside.
    12. 12
      When the pudding has cooled to lukewarm stir in the almonds into it.
    13. 13
      Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
    14. 14
      Refrigerate for 2-3 hours until cold and set.

    Ratings & Reviews:

    • on March 29, 2004


      This was great!! The ground rice really makes a difference in the texture and cuts down on the cooking time!! I needed to add some salt though. Also, I had to constatly be near the pot b/c the bottom of the pot began to burn!! The end result was well worth it. THX

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2010


      This didn't really work out. I used white rice flour that stuck together a lot. A whisk would definitely have helped with that. I had to sieve the pudding because there were rice flour chunks in it. I used rice milk as I usually do to be dairy free (this is not the reason it wasn't very good) and added an extra bruised cardamom pod but still I found the pudding lacked flavor. I used a lot less white sugar out of preference. We enjoy Afghanistan Firnee, Almond & Cardamom Cream Pudding much more. Made for India -- More Than Just Curries Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2009


      I make this recipe often - when we have guests over for Indian food. I substitute coconut milk (to make it vegan) and use a rice cereal/farina (bob's red mill brand). Also, I sprinkle the toasted nuts on the top rather than stirring them in. I love the cardamom flavor & sometimes add grated coconut to the pudding as it cooks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Indian Creamy Rice Pudding (Phirni)

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 344.6
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 6.4 g
    Cholesterol 36.2 mg
    Sodium 129.3 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 1.4 g
    Sugars 19.6 g
    Protein 11.8 g

    The following items or measurements are not included:

    cardamom pods

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