Phirni (Indian Rice Pudding) Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated Aug. 09, 2018
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Prasanna Sankhe

Recipe Details

Phirni (Indian Rice Pudding) Recipe

Prep 5 mins
Cook 25 mins
Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 1/2 cup long grain rice (3 1/2 ounces; 100g), preferably Basmati
  • 1 quart (945ml) whole milk
  • 1/2 cup sugar (3 1/2 ounces; 100g)
  • 1/2 teaspoon cardamom powder
  • 1 pinch saffron strands
  • 1/4 cup raw almonds (1 1/4 ounces; 35g), roughly chopped
  • 1/4 cup raw pistachios (1 1/4 ounces; 35g), roughly chopped

Directions

  1. Place rice in a large bowl and cover by 2 inches with cool water. Using your hands, vigorously swish rice until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain rice, discarding the cloudy soaking water. Refill the bowl with cool water, and repeat rinsing and draining process until rinsing water runs clear.

  2. Place drained rice in a medium bowl and cover with 2 cups (475ml) water. Soak for 2 hours. Using a fine-mesh strainer, drain rice, discarding water. In a blender or food processor, grind rice until a coarse paste forms (there should still be large pieces visible), about 8 one-second pulses.

  3. In a heavy-bottomed saucepan, combine rice paste, milk, sugar, cardamom, and saffron. Bring to a simmer over medium heat. Cook, stirring constantly, until the rice is completely tender and pudding is thickened, about 25 minutes. Stir in half of the almonds and pistachios.

  4. Allow phirni to cool slightly. Serve warm in individual bowls and garnish with remaining almonds and pistachios.

Special equipment

heavy-bottomed saucepan, food processor

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