Firni – Pakistani-Style Rice Pudding

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   1. Put basmati rice in a colander. Wash the rice with cold water 3 times. Drain water and put the rice on a kitchen paper to dry. Leave it in the sun for an hour or leave it overnight in the kitchen to dry completely. Then in a coffee or spice grinder, grind the rice along with the green cardamoms until you have tiny granules in a powder form.

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   2. Boil the whole milk in a pan and quickly add the powdered/granulated rice. Once it starts boiling lower the heat and let it cook over medium low heat for 6-7 minutes.

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   3. Now add the evaporated milk and cook for another 5 minutes. The objective here is to cook the rice thoroughly without drying too much liquid.

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   4. Add sugar and mix. Cook for another 10-15 minutes or till rice is completely cooked and the milk is 3/4th of the original quantity.

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   5. The mixture should be thick like custard and should cover the back of a spoon.

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   6. Remove the pan from the heat and let it rest for 10 minutes. The firni will start becoming thick as it cools down. Now add the orris water or rosewater and mix.

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   7. Allow is to cool completely and refrigerate it in a sealed container.

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   8. Once the firni has chilled, spoon it into serving bowls. Top with slivered almonds and chopped pistachios. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.