Indian Rice Pudding (Phirni)

AuthorYashodhara G.
DifficultyBeginner

This is a light and quick dessert, made with ground rice and milk and served chilled. Traditionally terra cotta dishes are used to set the Indian rice pudding (phirni). Can be refrigerated for a few days.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 ½ cup rice – washed, soaked for 60 minutes or until soft
 32 fl oz 2% milk
 ½ cup sugar
 10 almonds - sliced
 2 pinches saffron
 6 small green cardamom powder (choti elaichi)
 6 pistachios - sliced
 1 tsp buchanania lanzan seed (chironji) - optional

1

In a blender, grind soaked rice until it is a granular texture, similar to cream of wheat, using as little milk as possible.
Add some milk to keep it a liquidy and pourable consistency (otherwise lumps will form when poured in boiling milk). Set aside.

2

Boil remaining milk in a pot. Reduce heat, add in rice mixture, and continuously mix with a whisk to make sure no lumps are formed.
The mixture will thicken while you continue to mix and cook for about 10 minutes.

3

Add sugar, half of the almonds, mix, and cook for another 5 minutes. Remove from heat.

4

Mix in saffron and cardamom powder.

5

Distribute in your serving dish(es) of choice - tapping on the counter to level the pudding.

6

Once cooled to room temperature - cover and refrigerate for about 6 to 8 hours to chill completely.

7

Garnish with chopped nuts of your choice - sliced almonds, pistachio, or chironji (optional).

Ingredients

 ½ cup rice – washed, soaked for 60 minutes or until soft
 32 fl oz 2% milk
 ½ cup sugar
 10 almonds - sliced
 2 pinches saffron
 6 small green cardamom powder (choti elaichi)
 6 pistachios - sliced
 1 tsp buchanania lanzan seed (chironji) - optional

Directions

1

In a blender, grind soaked rice until it is a granular texture, similar to cream of wheat, using as little milk as possible.
Add some milk to keep it a liquidy and pourable consistency (otherwise lumps will form when poured in boiling milk). Set aside.

2

Boil remaining milk in a pot. Reduce heat, add in rice mixture, and continuously mix with a whisk to make sure no lumps are formed.
The mixture will thicken while you continue to mix and cook for about 10 minutes.

3

Add sugar, half of the almonds, mix, and cook for another 5 minutes. Remove from heat.

4

Mix in saffron and cardamom powder.

5

Distribute in your serving dish(es) of choice - tapping on the counter to level the pudding.

6

Once cooled to room temperature - cover and refrigerate for about 6 to 8 hours to chill completely.

7

Garnish with chopped nuts of your choice - sliced almonds, pistachio, or chironji (optional).

Indian Rice Pudding (Phirni)

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