Phirni (Indian Rice Pudding) Recipe

Beyond Curry

Inspired Indian home cooking.

Denise D'silva Sankhé
Phirni (Indian Rice Pudding) Recipe

[Photograph: Prasanna Sankhe]

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Read the Whole Story
  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:2 1/2 hours

Ingredients

  • 1/2 cup long grained rice (preferably Basmati)
  • 2 cups water
  • 4 cups full cream milk
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom powder
  • 1 pinch of saffron strands
  • 1/4 cup unsalted almonds, chopped coarsely
  • 1/4 cup pistachios, chopped coarsely

Directions

  1. 1.

    Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.

  2. 2.

    Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.

This Recipe Appears In
Beyond Curry: Phirni (Indian Rice Pudding) Serious Entertaining: An Indian Buffet
Contributor

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age. Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite. She is fueled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare. She shares her favourite recipes and love for all things deliciously Indian in her column Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you won’t find in a restaurant. Most of the recipes have stories around them—like all good food does.

Filed Under

Want more?

Get the
Book!

Beyond Curry, Indian Cookbook
Show 6 Comments