Indian Creamy Rice Pudding Phirni Food

INDIAN RICE PUDDING

Indian Rice Pudding image

Provided by Alton Brown

Categories dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

INDIAN CREAMY RICE PUDDING (PHIRNI)

Indian Creamy Rice Pudding (Phirni) image

Make and share this Indian Creamy Rice Pudding (Phirni) recipe from Food.com.

Provided by Girl from India

Categories Dessert

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 liter rich milk
10 cardamom pods
3 tablespoons finely ground rice (raw uncooked rice)
6 -7 tablespoons sugar
4 tablespoons blanched slivered almonds
2 tablespoons finely slivered pistachios or 2 tablespoons finely chopped unsalted pistachios

Steps:

Pour the milk into a wide, preferably non-stick pan.
Add the cardamom pods and bring to a boil without letting the milk spill over.
Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
or until the milk has reduced to 750 ml (1 1/4 pints).
Sprinkle the ground ruce slowly into the pan, stirring as you go.
Add the sugar as well.
Stir now and then cooking for 7-8 mins.
or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
Turn off the heat and pick out the cardamom pods and discard.
Roast the almonds and pistachios lightly over a cast iron griddle pan.
Set aside.
When the pudding has cooled to lukewarm stir in the almonds into it.
Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
Refrigerate for 2-3 hours until cold and set.

Nutrition Facts : Calories 344.6, Fat 15.7, SaturatedFat 6.5, Cholesterol 36.2, Sodium 129.3, Carbohydrate 41, Fiber 1.4, Sugar 19.6, Protein 11.8

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