Rice Phirni | Rice Pudding

Phirni (Firni) is a thick and creamy pudding made from broken/crushed rice and milk that is traditionally served in small clay pots. Though it can be had warm, it’s most commonly served chilled after a meal. Slow cooked and flavored with saffron and cardamom and garnished with pistachios and almonds, phirni is a popular North Indian dessert, similar to rice kheer or seviyan kheer, for festivals like Diwali or Karwa Chauth.

Scroll down for detailed video recipe.

Prep Time: 30 mins inactive soaking time + 5 mins
Cook Time: 40 -50 mins
Chilling Time: 2-3 hours
Serves: 4-6

Rice – 3 Tbsp, soaked in water for 30 mins
Whole Milk – 6 cups
Saffron – pinch
Sugar – 1/3 cup (approx 6 Tbsp) or to taste
Cardamom Powder – 1/2 tsp
Pistachios/Almonds – 2 Tbsp, chopped for garnishing

1. Drain soaked Rice and grind coarsely in a spice/coffee grinder. Keep aside.
2. In a non-stick pan on medium heat, boil 5 1/2 cups Milk (stirring frequently to prevent sticking). Add remaining 1/2 cup cold Milk to coarsely ground Rice and keep aside.
3. Once Milk comes to a rolling boil, reduce heat and simmer for 10 minutes, stirring frequently.
4. Add Saffron and ground rice mixture and mix well. Continue cooking and stirring for 10 mins.
5. Add Sugar, mix well and continue cooking and stirring for 10 mins.
6. Switch off the stove and add Cardamom Powder. Mix well and divide mixture into individual bowls for chilling and setting.
7. Garnish with chopped nuts and refrigerate for at least 2-3 hours before serving.

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest

How to make phirni, firni, rice pudding, kheer, Indian mithai sweets, north Indian dessert recipes, navaratri, diwali, karwa chauth, make ahead desserts.

Print Friendly, PDF & Email

2 thoughts on “Rice Phirni | Rice Pudding

  1. ??If Iam using broken rice, how much amount should I be taking ?

    ??And if Iam taking whole rice, which rice is the best for this recipe?

    1. Hi Neha,
      You can use any rice as long as it’s not par-boiled. We used Basmati for this recipe.
      Honestly, we have never used broken rice for this recipe but we guess you can use 3 Tbsp of it…it should not make too much of a difference.
      Happy Cooking!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.