Rice Phirni



1/2 cup Daawat Original Basmati Rice
8 tablespoon sugar or as per taste
1/2 litre whole milk
¼ teaspoon cardamom powder or 3 to 4 green cardamoms powdered in mortar-pestle
1 pinch saffron strands or 14 to 16 saffron strands
1 tablespoon chopped or sliced almonds
1 tablespoon chopped or sliced cashews
1 tablespoon chopped or sliced unsalted pistachios
1 tablespoon golden raisins


Cooking method
Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
Then soak the rice in enough water for 15 to 20 mins.
Blanch peel and slice the almonds and keep it aside

Cooking Rice
Meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan.
Let the milk come to a boil.
Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
Simmer and cook rice on a low flame.
Cook the rice grains till they are half-cooked.
Then add 5 to 6 tbsp sugar or add as required. Mix the sugar in the milk.
Continue to cook rice on a low to medium-low flame. Do stir at intervals. Simmer till the rice is almost cooked.
Then add ½ teaspoon cardamom powder. Add blanched & peeled sliced almonds and chopped cashews and sliced pistachios.
Add the saffron dissolved milk.
Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
Lastly add 1 tablespoon golden raisins.
Serve the rice kheer, hot or warm or chilled.

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