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
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Wash the rice, then leave it to soak in cold water for half an hour. Drain.
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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.
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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!
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When the rice is cooked, add the sugar, stir in and continue cooking in the same way for a further half an hour.
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Remove from the heat and immediately pour into a heatproof dish. Remove the cinnamon, bay and cardamon. Once cool, refrigerate.
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Serve in individual bowls or glasses.
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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.
