Phirun (Kashmiri rice pudding)

Servings: 8

Author:

Puddings [/dishes/puddings/] Rice Puddings [/dishes/puddings/rice-puddings/]

🧂 Ingredients

1 Pick, clean, and wash the rice. Soak in water for 3 - 4 hours. Drain the water
and let the rice dry. When dry, either crumble it or grind coarsely for 10
seconds.
2 Heat the milk in a heavy-bottomed pot; bring to the boil. Add rice, green
cardamom, and almonds. Stir frequently with a ladle.
3 Lower heat and cook till the rice softens and the milk thickens. Stir frequently
to ensure that it doesn't stick to the bottom.
4 Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed
by the sugar. Stir for a few minutes and remove from heat.
5 Remove the clay bowls from the water, and allow them to dry. When the phirun is
ready, ladle it out into separate bowls. Decorate with silver leaves and serve
chilled.