Indian Creamy Rice Pudding Phirni Food
INDIAN RICE PUDDING
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)
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
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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- To prepare the Phirni, wash and soak rice in water for about 15 minutes. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
- Make a coarse powder (you should feel the rice texture) of rice in the blender. DO NOT make a fine powder. Keep aside in a bowl.
- Grind almonds and pistachio to a coarse powder. Set aside. You can grind green cardamom as well with them.
- Boil milk in a heavy bottomed pan, reduce the heat to low once the milk starts bubbling. Add saffron, cardamom powder, and dry fruits powder. Stir to combine.
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- Soak rice in water for around 30 minutes. After 30 minutes discard water and put the soaked rice in a grinder with around a tablespoon of water to make a coarse paste. It should be grainy like semolina.
- In a heavy-bottomed pan boil milk. Add rice paste and cook for 5-7 minutes stirring continuously otherwise lumps will get formed in the milk. After that cook it for another 10-15 minutes stirring in between.
- When the milk thickens and reduces to almost half in quantity, add sugar, cardamom powder, and rose essence. Mix well and cook for another five minutes or until the sugar gets dissolved.
- Put the phirni in clay pots or any normal serving bowls and put in the fridge for atleast 2-3 hours.
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- Soak the basmati rice in about 4 tbsp of the water for an hour. Grind this, adding a little milk if necessary, into a very smooth paste. You shouldnu2019t be able to feel the grittiness of the rice. Take this paste and mix it into 1 cup of the milk, till smooth. Keep this aside.
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