Orange-scented rice creams

Orange-scented rice creams

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This is a popular, classic north Indian dessert, known as phirni. I have enlivened the recipe by adding orange zest which goes wonderfully with the warming cardamom. The rice flour helps the milk to set into an unctuous, aromatic mass with the ground almonds providing just enough bite. The creams are made a day in advance of serving so they have a chance to set and chill. Freshly ground cardamom has more flavour than shop-bought varieties so taste and adjust, if necessary. I set the creams in individual bowls or sometimes cocktail glasses for a little glamour, but you can use one large bowl and serve straight from there. For a richer version, replace some of the milk with double cream.

Ingredients

Quantity Ingredient
4 1/2 tablespoons rice flour
2 tablespoons ground almonds
1 litre full-fat milk
4 tablespoons sugar
1/2-3/4 teaspoon green cardamom powder
1 teaspoon grated orange rind, or to taste
10 pistachios, blanched, peeled and sliced
10 almonds, blanched, skinned and sliced, or flaked almonds
slices of blood orange, to garnish

Method

  1. Mix the rice flour and ground almonds in 150ml of the milk to make a smooth paste. Heat the remaining milk in a pan on a medium heat, stirring constantly. As you bring it up to a simmer, stir in the rice-flour mixture.
  2. Cook, stirring, over a medium heat for 10 minutes. Add the sugar, cardamom and orange rind and continue cooking for about 3–4 minutes until it reaches a semi-thick custard consistency. Pour into your serving dish of choice and chill. Garnish with the nuts and slices of orange before serving.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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