Rosewater Rice Pudding

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Rosewater Rice Pudding

This very simple Rosewater Rice Pudding recipe (also known as firni) is a traditional Indian dessert and tastes divine. I often get asked what the difference is between kheer and firni. Kheer is made with whole Basmati rice, whereas firni, a smoother version is made with ground rice.

I have adapted this recipe to make it as healthy as possible without compromising on taste. The rosewater and vanilla give it a slight twist to the original. So easy to make and if left overnight in the fridge, it tastes even better!
Rosewater Rice Pudding

Recipe Type: Dessert
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
This is a very simple Indian dessert. I make it with semi-skimmed milk and sweetener instead of full fat milk and sugar. You won’t notice the difference!
Ingredients

1/2 tsp vanilla essence (optional)
300ml semi-skimmed milk
50g rice flour
3 tbsp sweetener eg Splenda, Truvia or 3 tbsp sugar
1 tbsp rosewater (optional
2 unsalted pistachios (optional)

Instructions

Pour milk in pan and stir in rice flour, sweetener and vanilla
On a low heat whisk the mixture for 10 minutes to prevent lumps
Stir in rosewater
Crush pistachios
Place a dollop of mixture on saucers and sprinkle with crushed pistachios
Refrigerate for an hour

Notes

You can make this with just three ingredients: milk, sugar and ground rice,so don’t delay if you don’t have all of the other ingredients.


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