Phirni (Ground Rice Pudding with Cardamom and Nuts)
Why this recipe works
- Naturally creamy texture: Ground basmati rice thickens the milk as it simmers, creating a soft set pudding without eggs or starches.
- Delicate aromatics: Cardamom and rose water add fragrance without overwhelming the gentle sweetness of the milk.
- Designed to chill: The pudding firms as it cools, so it can be prepared in advance and finished with nuts just before serving.
Get the most out of this recipe
Ingredient notes
- Use basmati rice: Basmati gives phirni its characteristic light grain and subtle aroma once crushed into a coarse paste.
- Whole milk gives body: Whole milk provides the richness needed for a creamy set; lower-fat milk will give a lighter, less rounded result.
- Go carefully with rose water: Rose water varies in strength, so add it with restraint to keep the flavour floral rather than perfumed.
Texture tips
- For a smoother finish: Whisk well near the end of cooking, then pass the hot pudding through a sieve before portioning if you prefer a finer texture.
- Cook the rice fully: Keep the mixture at a low simmer until the rice softens completely and the pudding falls from the spoon in a thick ribbon.
- Keep the heat gentle: Once the ground rice is added, stir often and avoid a hard boil so the milk stays smooth and does not catch on the base.
Timing notes
- Chill until properly cold: The pudding needs time in the fridge to set; serving it too soon will give a looser texture.
- Add nuts at the end: Sprinkle over the pistachios and almonds just before serving so they keep their crunch.
- If it firms too much: Let the chilled phirni stand briefly at room temperature before eating to soften the texture slightly.
Make-ahead tips
- Make ahead: Phirni can be covered and refrigerated for up to 3 days, making it useful for planned meals or entertaining.
- Keep toppings separate: Store the pudding and chopped nuts separately, then garnish just before serving for the best contrast.
Equipment you'll need
Ingredients
Instructions
- Rinse the basmati rice in a sieve-strainer under cold water until the water runs mostly clear. Soak it in a mixing-bowl of cold water for 20 minutes, then drain well.
- Tip the drained rice into a mixing-bowl and add a small splash of the whole milk. Use the back of a spoon to crush the grains into a coarse paste, or rub them between your fingers until the mixture looks like wet, gritty sand.
- Pour the remaining whole milk into a saucepan and bring to a gentle simmer over medium heat, stirring often so it does not catch. Add the ground rice paste a little at a time, whisking as you go to prevent lumps.
- Cook at a low simmer for 25 to 30 minutes, stirring frequently, until thick and creamy and the rice is fully cooked. The phirni should coat the back of a spoon and slowly fall off in a thick ribbon.
- Stir in the caster sugar and cook for 3 to 5 minutes, stirring, until fully dissolved and the mixture looks glossy. Take off the heat and stir in the ground cardamom and rose water.
- Divide the hot phirni between ramekins and leave to cool to room temperature. Chill for at least 1 hour, or until set and properly cold.
- Finely chop the pistachios and almonds. Sprinkle over the chilled phirni just before serving.
Recipe notes
Tips
- Keep the heat low once the ground rice goes in and stir often, especially around the edges, to prevent the milk from catching and to keep the texture silky.
- For a smoother finish, whisk vigorously for the last 2 minutes of cooking, then pass the hot phirni through a sieve-strainer before portioning into ramekins.
Substitutions
- Replace Rose Water with 0.5 tsp ground cardamom for a more strongly spiced, less floral phirni.
- Replace pistachios with almonds for a single-nut topping, using the same total amount.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate the set phirni for up to 3 days. Add the pistachios and almonds just before serving so they stay crisp; if the pudding thickens too much, let it sit at room temperature for 10 minutes before eating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h (35min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Almonds Milk Pistachios Tree nuts
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