Firni - Creamy rice pudding - The Cinnamon Jar

Firni in two bowls surrounded by flowers and petals.

5 from 43 votes

Firni - Creamy rice pudding

Firni, also known as Phirni, is a rich and creamy rice pudding that is a popular part of South Asian and Middle Eastern cuisine. Made with ground rice, milk, evaporated milk, sugar and flavourings of your choosing. We're using crushed cardamom and rose water for a decadently fragrant pudding.

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Cook Time:10

Fridge time:2

Total Time:2 10

Course: Dessert, Snack

Cuisine: Indian, Pakistani

Keyword: Firni, Phiri, rice pudding, creamy rice pudding

Servings: servings (or 2 x generous servings)

Calories: 309kcal

Equipment

1 medium saucepan

Ingredients

300 millilitre whole milk
400 millilitre evaporated milk
50 grams ground rice
60 grams caster sugar
5 cardamom pods finely ground, optional
¼ teaspoon rose water optional
2 teaspoons pistachios roughly chopped

Instructions

Prepping

Crush the cardamom pods in a mortar and pestle. Remove the husks and ground the seeds down into a fine powder.
Roughly chop the pistachios for decoration.

Make the Firni

In a medium saucepan, add the milk. Over a low heat, bring the milk up to a simmer.
Be very careful not to burn the milk as it will ruin the taste of the Firni, keep the heat low and keep an eye on it.
Add the evaporated milk, ground rice and caster sugar. Stir and bring it up to a gentle boil, still over a low heat.
Keep whisking for a further 6-8 minutes from boiling point until the Firni is thick and creamy. It will thicken even further when cooling.
Remove from the heat and whisk in the optional cardamom and rose water.
Place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming as it cools. Allow the pudding to cool for 5-10 minutes before transferring to the fridge for a minimum of 2 hours.
When the Firni has cooled, spoon into small bowls. Sprinkle over the chopped pistachios.
Optional decoration: Rose buds, or rose petals, silver edible foil.

Nutrition