Firni (also spelled Phirni): Indian Rice Pudding

Printed with permission from Chef Surbhi Sahni

Ingredients:

2 quarts whole milk

½ cup basmati rice

½ cup sugar (more, to taste)

½ teaspoon Green Cardamom seed powder.  

Cooking directions:

1.       Wash and soak rice overnight.

2.       Strain the rice and in a coffee or spice grinder, make a paste.  If needed, add a little milk to make the paste more liquid.

3.       Bring milk to a boil in a heavy bottom pan. Continually stir to avoid the milk sticking and burning on the bottom.

4.       Once a boil is reached, lower the heat and slowly pour in the paste.

5.       Keep whisking the milk as the mixture slowly thickens.  This can take from 15-25 minutes. (Time varies depending on the age of the rice.)

6.       When mixture reaches a custard consistency, it is ready.

7.       Add sugar and ground Cardamom.  (Add more sugar, if you’d like.)

8.       Mix well and cook for an additional five minutes.

9.       Pour into individual serving bowls. Allow to come to room temperature.

10.   Garnish with slivers of almond, pistachio nuts and/or crushed strands of saffron.  (Optional)

11.   Refrigerate for at least 3 hours before serving.

Serves:  12 generous servings