Rice Pudding – Firni

This creamy pakistani rice pudding is made with a basmati rice- and milk base, enriched with a quick homemade khoya and topped off with cardamom and pistachios. A go-to spring dessert!

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For the past few weeks and days it has been quite cold here in Germany..don’t worry, I won’t be going on a small talk spree, this is going somewhere…

I mean, there’s a time and place for everything, but wintery breezes have clearly outstayed their welcome hereabout, as far as I’m concerned.
There’s nothing we can really do about it, but I hope I’m still granted this small rant.

Anyways, in times like these, I often turn to pudding. There’s just something about its texture that reminds me of long-awaited winter-to-spring-transitions. (And yes, I do realize that I’m talking about spring like it’s yet to come, when in reality it’s nearly summer now. And yes, let’s please avoid this touchy subject.)

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The perfect pudding to me breaks through any obstacles thrown its way by moody temperature. Or moody people for that matter. Eat it hot? Cold? Warm? At 38.5°C, just for the sake of trying out your new thermometer, or because you always wanted to know, what fever felt like in your mouth? No problem. Pudding understands-no questions asked. I love how velvety it is on the one hand, like there was actually any heat to get to a melting point (haha.), while on the other, it has a steady consistency like a persistently rough long winter. And, as if that wasn’t enough to convince you, the rice granules in the pudding add to that feel, while at the same time any smoothness in the texture remains preserved. So let’s already defy confusing weather together!

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Ingredients:

100g basmati rice
50g milk powder
50g full fat creme
1 liter full fat milk
150-200g granulated sugar
~1tsp green cardamom powder
garnish: pistachios, sliced

Instructions:

Wash rice, then soak in warm water for 30 minutes.
Rinse rice or remove excess water, then grind to a coarse paste, together with 6 tbsp of water.
For the khoya, mix together cream and milk powder in a seperate bowl and microwave for 2-3 minutes or until melted. Keep an eye on it to avoid overflow.
Bring milk to a boil in a nonstick-pot, then add rice paste little by little, while stirring, to prevent lump formation.
Add sugar and cardamom, cook over low to medium heat for ~5 minutes, or until desired thickness is reached.
Serve with sprinkle of sliced pistachios

Make sure to keep stirring throughout the cooking process, as milk will easily burn otherwise. This is especially important, if you’re not using a nonstick-pot.
Since everyone prefers different levels of sweetness, start out with 100g of sugar first and adjust and add more, if you like.(Personally, I like to use 200g)

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