Kitchen Recipe Collection
Indian Phirni (Rice Custard)
A thick, creamy, slow-cooked dessert made from ground rice paste and milk, traditionally set and served chilled in shallow earthen clay pots.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- basmati rice
- full-fat milk
- sugar
- cardamom powder
- saffron strands
- pistachios
- almonds
- rose water or kewra water
Equipment
- Blender
- Heavy-bottomed pot
- Earthen clay bowls (Shikoras - optional)
Instructions
- 1
Soak and Grind Rice
Wash and soak basmati rice for 30 minutes. Drain the water completely. Grind the rice in a blender to a coarse, grainy paste (do not make a fine powder).
- 2
Make Rice Slurry
Mix the coarsely ground rice paste with 1/4 cup of cold milk so it doesn't form lumps when added to hot milk.
- 3
Boil the Milk
In a heavy-bottomed pan, bring the remaining full-fat milk to a boil on medium heat.
- 4
Add Saffron
Add saffron strands to the boiling milk to give it a beautiful pale yellow hue.
- 5
Add the Rice Slurry
Lower the heat. Gradually pour the rice slurry into the milk while stirring continuously with a whisk.
- 6
The Constant Stir
This is crucial: You must stir continuously for the next 15-20 minutes. The ground rice will cook fast and tends to stick to the bottom instantly.
- 7
Check the Consistency
Cook until the mixture becomes very thick, creamy, and coats the back of a spoon heavily (thicker than Kheer).
- 8
Add Sugar
Once the rice granules are completely cooked and soft, add the sugar. The mixture will thin out slightly.
- 9
Final Flavoring
Cook for another 5 minutes until thick again. Turn off the heat. Add cardamom powder and a few drops of rose or kewra water.
- 10
Pour into Bowls
While the Phirni is still hot, immediately pour it into shallow serving bowls (traditionally, unglazed earthen clay bowls which absorb excess moisture).
- 11
Garnish
Garnish generously with finely slivered pistachios and almonds.
- 12
Set and Chill
Let it cool to room temperature, then refrigerate for at least 3-4 hours to set firmly before serving.
Cooking Tips
- Unlike Kheer which uses whole grains, Phirni uses ground rice, meaning it thickens much faster and requires constant supervision.
- Never add sugar before the rice is fully cooked, or the rice grains will remain hard.
Variations
- Mango Phirni: Fold in thick, sweet mango puree after the Phirni has cooled down slightly.
Chef's Notes & Storage
- A classic North Indian and Pakistani dessert, especially popular during Ramadan and Diwali.
Nutrition Estimate
240 calories · 6g protein · 35g carbs · 8g fat · 1g fiber per serving
