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Creamy Pakistani firni topped with chopped pistachios in golden dishes

Firni (Pakistani Rice Pudding)

Smooth, creamy Pakistani firni made with ground rice, milk, sugar and cardamom, topped with pistachios and almonds and served chilled.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking and chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 4 bowls
Course: Dessert
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

  • 1 litre full-cream milk divide: 3/4 litre + 1/4 litre (1 cup) cold
  • 1/4 cup basmati rice or 3 tbsp rice flour
  • 1/2 cup sugar adjust to taste
  • 4 to 5 green cardamom pods seeds crushed
  • 2 tbsp pistachios finely chopped
  • 1 tbsp almonds finely chopped
  • 2 to 3 drops kewra or rose water optional

Method
 

Prepare the rice
  1. Wash the rice and soak it in water for 1 hour.
  2. Drain the rice and grind it with 2–3 tablespoons of water into a slightly coarse paste.
  3. Mix the rice paste with 1 cup of cold milk until smooth and lump-free.
Cook the firni
  1. Bring the remaining milk to a boil in a heavy-bottomed pan.
  2. Lower the heat and slowly pour in the rice-milk mixture, stirring continuously so no lumps form.
  3. Cook on low to medium heat for 15–20 minutes, stirring all the time, until the mixture thickens and coats the back of a spoon.
  4. Add the sugar and crushed cardamom and cook for another 3–5 minutes until the sugar dissolves.
  5. Turn off the heat and stir in kewra or rose water, if using.
Set and serve
  1. Pour the firni into serving bowls or clay bowls (kunnay) while it is still warm.
  2. Sprinkle chopped pistachios and almonds on top.
  3. Let it cool, then chill in the fridge for at least 2–3 hours until set. Serve cold.

Notes

Firni thickens a lot as it cools, so take it off the heat when it coats the back of a spoon like thick custard. For quick firni, use 3 tablespoons of rice flour instead of soaked rice.