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Indian Sweets - Phirni (Creamy Indian Rice Pudding)

¾ cup basmati rice
3 cups whole milk
1 cup half and half (10% cream)
¼ cup sugar + a little extra if you like your phirni sweeter
2 pods cardamom, seeds removed and crushed lightly
A generous pinch of saffron
A handful of unsalted pistachios, shelled and chopped roughly


Put the rice in a food processor or blender, and whirl until coarsely powdered.

Place the powdered rice in a heavy pot, then add the 3 cups milk and crushed cardamom seeds.

Bring to the boil, then turn down the heat and simmer for about 10 - 12 minutes, stirring ocasionally, until the rice is tender and cooked. I like a little texture to my pudding, so I prefer to keep my rice a little on the undercooked side, but you can cook the rice completely to make it super soft. Just simmer for an additional 5 minutes or so.

Add the half and half and the sugar, and stir. Add the saffron. Bring the heat back up to medium, and cook until the pudding is thick and creamy.

This dessert can be served warm or cold. If serving cold, pour into small bowls and chill in the fridge until set. Serve with a sprinkling of chopped pistachios on top.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise