Saffron Phirni with mango and blueberries (rice pudding) recipe
Prep time: 5 mins Cooking time: 45-55 mins Serves: 8-10 Level: average difficulty
1 liter milk
1 can evaporated milk
1 can condensed milk
1 cup sugar (or to taste)
3/4 cup rice flour or powdered rice
a few strands of saffron soaked in 2 tbsp warm milk
Cubed mangoes and blueberries for garnishing
Add the milk to a deep and thick bottomed pan, add cardamoms and evaporated milk and bring it to a boil.
Add the condensed milk and sugar, and, stirring occasionally, let the milk boil for 3-4 minutes.
Reduce heat to low and sprinkle in the rice flour (no more than one tsp at a time or else it will form lumps), while continuously stirring with a wire whisk and waiting for the rice to thoroughly incorporate after every sprinkle.
Continue to cook over medium to low heat while stirring continuously until the mixture is reduced to thick but pourable consistency.
Mix the saffron milk 2 minutes before turning off heat.
Pour into ramekins and let cool. Refrigerate for at least 3 hours before serving.
Top with cubed mangoes and blueberries for a perfectly rich but fruity balance.