Indian Creamy Rice Pudding (Phirni)

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READY IN: 4hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    liter rich milk
  • 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
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DIRECTIONS

  • Pour the milk into a wide, preferably non-stick pan.
  • Add the cardamom pods and bring to a boil without letting the milk spill over.
  • 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.
  • or until the milk has reduced to 750 ml (1 1/4 pints).
  • Sprinkle the ground ruce slowly into the pan, stirring as you go.
  • Add the sugar as well.
  • Stir now and then cooking for 7-8 mins.
  • or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
  • Turn off the heat and pick out the cardamom pods and discard.
  • Roast the almonds and pistachios lightly over a cast iron griddle pan.
  • Set aside.
  • When the pudding has cooled to lukewarm stir in the almonds into it.
  • 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.
  • Refrigerate for 2-3 hours until cold and set.
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