Rice Flour Pudding

Firni is a traditional Indian pudding that predates the more common rice pudding by centuries. Instead of cooking whole rice grains in milk, rice flour dissolves into the milk and thickens it into a silky, porridge-like cream with no grainy texture at all.

The technique is all about patience and stirring. Rice flour mixed into cold milk goes over medium heat and gets stirred steadily for 20 to 30 minutes as it slowly thickens. Rush this with high heat and you’ll get lumps and a scorched bottom. Low and steady gives you that smooth, pourable custard consistency.

Rose water goes in after the pudding cools slightly. Heat destroys its delicate floral perfume, so adding it too early means losing the very thing that makes firni special. One drop is enough. Rose water is potent and too much tastes like soap.

Blanched and slivered almonds and bright green pistachios scattered on top add crunch and color against the pale white pudding.

Chef Tips

• Mix the rice flour into cold milk before heating. Adding flour to hot milk guarantees lumps.
• Stir constantly with a whisk, not a spoon. A whisk breaks up any small clumps before they set.
• The pudding will thicken further as it cools. Don’t cook it until it’s thick on the stove or it will be stiff and pasty when cold.
• Serve chilled in small bowls. Firni is meant to be a light, elegant dessert, not a heavy portion.

Variations

• Infuse the milk with a few saffron threads while cooking for a golden color and floral depth.
• Use cardamom instead of rose water for a warmer, spicier flavor.
• Top with pomegranate seeds for a jewel-toned garnish and a tart pop of flavor.