Ingredients for Indian Creamy Rice Pudding Phirni
- 1 liter whole milk
- 4-5 green cardamom pods, lightly crushed
- Rice
- 1/2 cup granulated sugar (or to taste)
- Blanched Slivered Almonds
- 1/4 cup shelled pistachios
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How to Make Indian Creamy Rice Pudding Phirni
- Pour 1 liter of whole milk into a wide, preferably non-stick pan.
- Add 4-5 lightly crushed green cardamom pods. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching, being careful not to let the milk spill over.
- Reduce heat to medium-low. The milk should simmer actively but not boil over. Cook, stirring frequently, for 15-20 minutes, or until the milk has reduced to approximately 750ml.
- Gradually sprinkle in 1/2 cup of fine-grained rice flour, stirring constantly to prevent lumps from forming.
- Add 1/2 cup of granulated sugar (adjust to your preferred sweetness).
- Continue stirring and cooking for 7-8 minutes, or until the pudding thickens to a creamy consistency. Reduce heat as needed towards the end to prevent burning.
- Remove from heat. Remove and discard the cardamom pods.
- Lightly toast 1/4 cup slivered almonds and 1/4 cup shelled pistachios in a dry cast iron griddle pan or skillet until fragrant and lightly browned. Set aside to cool.
- Once the pudding has cooled to lukewarm, stir in the toasted almonds.
- Ladle the pudding into 4-6 small serving cups.
- Sprinkle the top with the toasted pistachios.
- Cover each cup with cling film or plastic wrap.
- Refrigerate for at least 2-3 hours, or until completely chilled and set before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
32g
Carbs
13g
