Monday, February 8, 2010

Rice Phirni

Saw this on Bombay Foodie , and decided, that I just had to make this to taste it!

Followed her recipe.. but increased the proportions..
Mixed 2 tbsp of rice flour with some milk to form a paste. Boiled 500 ml milk with 4 tbsp sugar. Took it off the heat and poured into it the rice paste and whisked until it was smooth, the rice completely mixed in. Then returned the milk to the stove and simmered for 10-15 minutes till thick, while constantly whisking the milk to avoid clumps. Once done, cooled it, sprinkled pistachios and badams, and let it chill.
Yummy custard



  1. Yum..looks so good.I have never had a Phirni but I guess it would come close to its south Indian cousin Payasam:).I have seen a MW recipe for the same and wanted to try it for so are tempting me:)