Indian Creamy Rice Pudding (Phirni)

1. 1

   Pour the milk into a wide, preferably non-stick pan.

2. 2

   Add the cardamom pods and bring to a boil without letting the milk spill over.

3. 3

   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. 4

   or until the milk has reduced to 750 ml (1 1/4 pints).

5. 5

   Sprinkle the ground ruce slowly into the pan, stirring as you go.

6. 6

   Add the sugar as well.

7. 7

   Stir now and then cooking for 7-8 mins.

8. 8

   or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.

9. 9

   Turn off the heat and pick out the cardamom pods and discard.

10. 10

    Roast the almonds and pistachios lightly over a cast iron griddle pan.

11. 11

    Set aside.

12. 12

    When the pudding has cooled to lukewarm stir in the almonds into it.

13. 13

    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.

14. 14

    Refrigerate for 2-3 hours until cold and set.

* Per serving · 4 servings · Values may vary.

No additional tips available.