I made this for a friend who can’t eat milk, so I used half coconut milk (the one in cans) and half rice milk, which is IMO the best blend to make a “milk” with a cow’s milk consistency and sweetness. Anyway I followed the recipe (subbing pistachios for almonds because that’s what I had) and it came out really good. It didn’t split. I know my friend will be delighted, and so will I lol. Thank you Manjula for always providing super recipes.
Thank you for this recepie. Rakhi Poonia
Hello Thank you very much for all your recipes I have just started looking into indian food and your site is really helpful. Please if You can tell me how long can this rice pudding stay in the fridge. Thank you in advance
Ante, four to five days
Thank you for your generosity in giving us so many good recipes. I made this tonight and it is excellent. Thank you again.
Namaste,
Thank you for the recipe, I made it and it tasted divine!
My grinder gave trouble in finely grinding the rice, so I ended up using less of the paste so not sure if the consistency was right. After chilling, what should the consistency of Firni be, more thick (where you have to really scoop it out with a spoon) or more like creamy (gently coat a spoon and its thickly pours off) ?
Also can we use rice flour (store bought) for this and approx. how much quantity?
Thanks so much for your website, its one of the first places I come to for inspiration!
Regards, Aditi
Aditi, If you use rice flour it becomes like pasty, phirni should be little grainy and it should gently coat a spoon and it’s thickly pours off.
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