The simple taste of the pudding is quite delectable on it’s own, but I wanted to combine it with something that will add an element of fusion to this dessert. And of course, everything works with chocolate.
I made edible spoons out of simple chocolate shortbread, and served the pudding on those. The flavors worked really well together. It was like two simple recipes created one brilliant combination.
Remember to make the mango rice pudding in excess, because once you have tasted it on the spoons you will definitely need – not want – more. Delicious! 
Rice Pudding on Edible Spoons
- Total Time: 3 hours 30 minutes
- Yield: 6 1x
Description
Two simple recipes, one brilliant combination!
Ingredients
For the Chocolate Shortbread Spoons (makes about 8-10 spoons)
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1/2 cup (120 ml) all-purpose flour
- 1/2 tsp vanilla essence
- 1 1/2 tbsp (22 ml) unsweetened cocoa powder (I used Hershey's)
- A pinch of salt
For the Phirni (Ground Rice Pudding)
- 2 cups (480 ml) whole milk
- 3 tbsp white rice, soaked in 1/2 cup (120 ml) water for 3 hours
- 4 tbsp (60 ml) brown sugar
- 1 tbsp (15 ml) rose water
- 1 tsp (5 ml) fresh mango pulp + few pieces for garnish
Instructions
Make the Edible Spoons
- Beat the butter till its light and fluffy.
- Stir in the vanilla and mix well.
- Add all the dry ingredients and work till the dough begins to come together.
- Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less).
- Preheat oven to 375°F while dough chills.
- Bring the dough to room temperature and knead for a few minutes till it soft and workable.
- Divide into 8-10 equal parts and roll out each part onto a 4 inch oval.
- If you have a spoon shape cookie cutter, cut out a spoon shape from this press into a spoon mould (use any oven-proof spoons you have at home- I used my ceramic appetizer spoons). If not, just press the dough into the mould and cut off the edges.
- Using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem (this will make the spoon heavier at the bottom, allowing it to balance better once baked)
- Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
- Cool completely before removing them from the moulds.
- Chill slightly by refrigerating for 20 minutes.
Make the Rice Pudding (Phirni)
- Grind the rice to a paste in a blender.
- Mix with the milk and bring to boil. Cook for 20-25 minutes, stirring continuously till the rice is fully cooked and the pudding starts to slowly thicken.
- At this stage, add the sugar and rose water. Cook for another 5-6 minutes till the sugar is melted.
- Remove from heat and cool. Once cooled, add the mango pulp and mix well. Chill for 2 hours.
- Put a tsp of the phirni on the Chocolate Shortbread spoons, garnish with a piece of mango and serve cold.
- Prep Time: 1 hour
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
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Frequently Asked Questions
Why does the rice need to soak for 3 hours before making the phirni?
The recipe soaks 3 tbsp of white rice in 1/2 cup of water for 3 hours before blending it into a paste. Soaking fully softens the rice grains so they grind to a smooth paste — essential for phirni’s silky, fine-textured pudding rather than a grainy one.
What is rose water, and can I leave it out?
Rose water is a fragrant distilled water made from rose petals, widely used in Indian and Middle Eastern desserts. The recipe adds 1 tbsp to the pudding for a floral note. It can be omitted if the flavor is not to your taste; the mango pulp alone still flavors the phirni distinctly.
How do I shape the chocolate shortbread into spoons without a special cutter?
The recipe says to press the dough into any oven-proof spoon moulds you have at home — the author used ceramic appetizer spoons. Leave the base slightly thicker than the stem so the baked spoon is heavier at the bottom and balances upright once filled with phirni.
Why do both the spoons and the phirni need to chill before serving?
The shortbread spoons go into the fridge for 20 minutes after baking to firm up, so they hold their shape when topped. The phirni itself chills for 2 hours after cooling, both to set and to reach the correct cold serving temperature. The article specifically says to make the pudding in excess — you will want more.
Its really nice