Ingredients
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1
-
10
-
3
-
6 - 7
-
4
-
2
-
-
-
-
-
-
-
-
-
Directions
Indian Creamy Rice Pudding (Phirni),This is a Madhur Jaffrey recipe that use often. The Prep time includes cooking time,This didn’t really work out. used white rice flour that stuck together a lot. A whisk would definitely have helped with that. I had to sieve the pudding because there were rice flour chunks in it. used rice milk as I usually do to be dairy free (this is not the reason it wasn’t very good) and added an extra bruised cardamom pod but still I found the pudding lacked flavor. used a lot less white sugar out of preference. We enjoy Recipe #64652 much more. Made for India — More Than Just Curries Tag Game.,I make this recipe often – when we have guests over for Indian food. I substitute coconut milk (to make it vegan) and use a rice cereal/farina (bob’s red mill brand). Also, I sprinkle the toasted nuts on the top rather than stirring them in. I love the cardamom flavor & sometimes add grated coconut to the pudding as it cooks.
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Steps
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1
Done
|
Pour the Milk Into a Wide, Preferably Non-Stick Pan. |
|
2
Done
|
Add the Cardamom Pods and Bring to a Boil Without Letting the Milk Spill Over. |
|
3
Done
|
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. |
|
4
Done
|
or Until the Milk Has Reduced to 750 Ml (1 1/4 Pints). |
|
5
Done
|
Sprinkle the Ground Ruce Slowly Into the Pan, Stirring as You Go. |
|
6
Done
|
Add the Sugar as Well. |
|
7
Done
|
Stir Now and Then Cooking For 7-8 Mins. |
|
8
Done
|
or Until the Pudding Has Thickened to a Creamy Consistency, Turning the Heat Down a Bit Towards the End. |
|
9
Done
|
Turn Off the Heat and Pick Out the Cardamom Pods and Discard. |
|
10
Done
|
Roast the Almonds and Pistachios Lightly Over a Cast Iron Griddle Pan. |
