Phirni / Rice Pudding

Time 20 min

Almonds (sliced) 1 tbsp

Cardamom Powder 1/4 tsp

Full fat milk 3 cups

Tukda basmati rice 2 tbsp

Sugar 2.5 tbsp

Water 1 cup

Method

Soak rice in water for 2 hours in hot water, then drain water and grind rice into a smooth paste like idli batter.

Heat water in non-stick saucepan. Then slowly add rice paste spoon by spoon stir continuously so that no lumps are formed. Cook for 1-2 min. Then add milk, sugar and cardamom powder and stir constantly till milk turns thick. Remove from heat and add almonds. Chill in refrigerator and then serve.

Tip

Usually only milk is added to make phirni but i add 1 cup of water because rice is not cooked well in milk or it takes lot of time. So I allow rice to cook in water and then add milk.