Firni recipe or Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon andraisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple.
Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the ingredients selected. The following ingredients are usually found in rice puddings:
– 1.5 litres milk
– 75-80g coarse rice flour
– 200g surar
– 50g. blanched almond, cut into slivers
– 1 level tsp kewra
– 15-20 unsalted pistachio nuts, cut into slivers
– 7-8 silver leaves (chandi varak)
1. Bring 3/4 of the milk to boil, then reduce the heat
2. Dissolve the rice flour in the rest of the cold milk, then pour this mixture into the milk. Stirring continuously, bring the milk to boil then reduce the heat to medium and simmer for about 20 minutes, stirring frequently, until the rice flour is thoroughly cooked and the mixture has thickened to a thick pouring batter consistency, free from lumps.
3. Add the suger, slivered almonds and kewra. Stir well to mix in the nuts and the flavour. Cook for a few more minutes until all axcess moisture has evaporated and the suger has completely dissolved.
4. Pour the phirini into small individual clay dishes.
5. Decorate with the slivered pistashio nuts and silver leaves. Chill thoroughly for several hours.