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Indian Creamy Rice Pudding (Phirni)

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“This is a Madhur Jaffrey recipe that I use often. The Prep time includes cooking time”
4hrs 30mins

Ingredients Nutrition

  • 1 liter rich milk
  • 10 cardamom pods
  • 3 tablespoons finely ground rice (raw uncooked rice)
  • 6 -7 tablespoons sugar
  • 4 tablespoons blanched slivered almonds
  • 2 tablespoons finely slivered pistachios or 2 tablespoons finely chopped unsalted pistachios


  1. Pour the milk into a wide, preferably non-stick pan.
  2. Add the cardamom pods and bring to a boil without letting the milk spill over.
  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. or until the milk has reduced to 750 ml (1 1/4 pints).
  5. Sprinkle the ground ruce slowly into the pan, stirring as you go.
  6. Add the sugar as well.
  7. Stir now and then cooking for 7-8 mins.
  8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
  9. Turn off the heat and pick out the cardamom pods and discard.
  10. Roast the almonds and pistachios lightly over a cast iron griddle pan.
  11. Set aside.
  12. When the pudding has cooled to lukewarm stir in the almonds into it.
  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. Refrigerate for 2-3 hours until cold and set.

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