Firni or phirni is a rice pudding recipe which one of my Bengali friends always makes for Eid celebrations. She uses a traditional recipe which was handed down from her mother, who used the recipe handed down from her mother.
It is still Eid now – it started yesterday (Tuesday), and we were invited to dinner, and how fortunate was I that my friend took the time to veganise the firni for me! 😀 I don’t recall eating firni when I was vegetarian but this vegan version is so delicious, so creamy, so full of flavour that I will definitely be making it again – and not just for Eid!
Firni with fresh fruits
I’ve never really been a rice pudding fan, although it was one of my Dads favourites. This firni though, well, that’s a different matter altogether! The spices in this give this dessert a unique flavour which is so refreshing and, well, I just can’t stop eating it! 😀
Of course, there are loads of rice pudding recipes (I have one here), and loads of firni variations, but I do believe that this is one of the great ones! Of course, any recipe handed down from generation to generation has to be a winner! Do make the time to try this out – I’m going to make some more at the weekend! 😀
Bengali rice pudding recipe
- half cup pudding rice or short grain rice
- cold water to cover
- 1.5 litre coconut milk
- 2 cinnamon stick
- 2 dried bay leaves
- 2 whole cardamon
- 4-5 tablespoons coconut sugar
-
Wash the rice, then leave it to soak in cold water for half an hour. Drain.
-
Put the rice in a large saucepan, add the milk, cinnamon, bay leaves and cardamon. Put over a medium-high heat and stir continuously until boiling.
-
Continue cooking until the rice starts to disintegrate - you should try to keep the heat as high as possible but don't go to far away from the cooker as the milk might burn. Continue to stir frequently. This may take up to an hour!
-
When the rice is cooked, add the sugar, stir in and continue cooking in the same way for a further half an hour.
-
Remove from the heat and immediately pour into a heatproof dish. Remove the cinnamon, bay and cardamon. Once cool, refrigerate.
-
Serve in individual bowls or glasses.
-
Enjoy!
- Keep refrigerated for up to five days - firni is always serve cold.
- Try adding a grated carrot to the rice and milk mixture.
- Add a handful of sliced almonds or chopped pistachios just before you finish cooking.
- Serve with different fresh fruits - mango, raspberry, cherries.
- Vary the amount of spices used to tailor it to your tastes.
- Sprinkle with sugar, flaked almonds or chopped pistachios before serving.
- Try layering the firni with fruits in a glass (serve immediately).
- If you like rosewater, try adding a teaspoon when you add the sugar. You could then decorate this version with rose petals.