Prerna Singh with a rich and creamy rice pudding dessert.
By Prerna Singh
Firni is very much like kheer (rice pudding) where you cook rice with milk reducing it to a creamy rich texture. Only in this a thick paste of ground rice and cashews is used instead of whole rice. Sugar is used as a sweetener and saffron and/or crushed cardamom seeds are used for aroma. You can garnish it with dry fruits of your choice.Print
Phirni (Ground Rice Pudding)
Firni is very much like kheer (rice pudding) where you cook rice with milk reducing it to a creamy rich texture. Only in this a thick paste of ground rice and cashews is used instead of whole rice. Sugar is used as a sweetener and saffron and/or crushed cardamom seeds are used for aroma. You can garnish it with dry fruits of your choice.
- Author: Indian Simmer
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8-10 1x
- 1/2 gallon whole milk
- 1/2 cup uncooked rice
- 1/2 cashew nuts
- 1 tsp cardamom seeds (crushed)
- 1–2 pinches of saffron
- 1 cup half n half
- 1 cup sugar
- 1 cup pomegranate seeds
- Thoroughly clean rice with water. Mix cashews and rice together and soak in water for a couple hours.
- Strain all the excess water and using a food processor or blender make a paste of rice and cashews. (Paste should not be very smooth but granular so that you can feel the texture when rubbed with fingers). Set aside
- Heat milk in a thick bottom pan or deep dish. Bring it to boil and reduce temperature once milk starts bubbling.
- Cook milk at low temperature stirring frequently until the milk reduces to its 3/4th quantity.
- Now add the rice and cashew paste, saffron and half n half. Stir frequently until the pudding starts to thicken which will not take long after you add rice mixture to milk.
- Once the thickening process starts add sugar and cardamom seeds. Keep stirring.
- Once all the sugar is dissolved and rice and cashews are cooked the pudding is ready.
- Now it depends on you of what consistency you want your pudding to be.If you like it a little loose and flowing then turn of the heat. If like me you like it thicker and able to hold itself then cook a little further.
- Once you turn of the heat let it cool a little. Stir it ever once in a while preventing from forming a thick layer on top.
- Once the pudding is cooled down a little but still warm transfer it to serving dishes and either let it chill before serving or you can also serve it warm garnished with pomegranate seeds.
Prerna is a food writer and photographer who contributes to sites like Menuism and WFAEeats (NPR Charlotte). With a goal of making Indian cuisine approachable, she created Indian Simmer, a blog nominated for 2011 Best Food Blogs by Saveur Magazine.