Shreya Valentine’s Day is round the corner and all the stores are overflowing with pink and red themed merchandise. To go with the theme, I tried this 6 ingredient rose rice pudding which goes perfectly after a hearty meal. The rose flavor comes from Roohafza (a commonly used rose concentrate in South Asian households). The milk is first thickened and then flavored with Roohafza, chopped cashews and pistachios for some extra texture and finally a pinch of cardamom. The best part is there is no added sugar in this dessert, the sweetness comes from the Roohafza. It comes together really fast and sets real quick in the refrigerator too.
| Yield | 6 servings | |
| Prep time | 0 h | 5 mins |
| Cook time | 0 h | 25 mins |
| Total time | 0 h | 30 mins |
Ingredients required for the rose rice pudding
Directions
Bring the milk to a boil while stirring frequently to prevent it from sticking to the bottom of the pan
In a separate bowl, mix the ground rice with 2 tsp cream and keep aside. When the milk comes to a boil add the rice.
Image: Stages of rice to make rose rice pudding. Start with washing the rice, dry it, grind it not too fine but not to corse either, then mix with a little cream so that it mizes well when added to the milk.
Add Roohafzah and the rest of the cream. Mix well. The Roohafzah will bring a sweetness to the phirni and there isn’t any need to add more sugar.
When the rice is cooked (no longer transparent) and the milk has gotten thicker, turn the heat off
Add your chopped nuts. Finish off with ground cardamom.
Serve in bowls of choice and refrigerate with a cling film covering the top to prevent dryness. Serve chilled.
Find tips to prepare rice perfectly for phirni here.
