By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
462 cal · 40 min
Phirni (Indian Rice Pudding)
Recipe GLPR601ec78b77a5b0
Phirni is a classic Indian rice pudding that blends finely ground rice with creamy milk, sweetened and delicately flavored with cardamom and saffron. This elegant dessert is traditionally served chilled and garnished with chopped almonds and pistachios for a luxurious finish.
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Ingredients
1/2 cup long-grain rice (preferably basmati)
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
1 pinch saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios, chopped coarsely
Directions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then drain well.
In a heavy-bottomed pot, bring 2 cups of water to a boil. Add the rinsed rice and cook uncovered, stirring occasionally, until the rice is very soft and begins to break down, about 15-20 minutes. The mixture should resemble a thick paste.
Pour the cooked rice into a fine-mesh strainer or cheesecloth and press gently to extract as much liquid as possible. Set aside the drained rice pulp.
In a large saucepan, bring the full cream milk to a gentle simmer over medium heat, stirring frequently to prevent sticking at the bottom.
Add the drained rice pulp to the simmering milk, stirring constantly to combine thoroughly and prevent lumps from forming.
Reduce the heat to medium-low and continue to cook, stirring frequently, until the mixture thickens and coats the back of a spoon, approximately 8-10 minutes.
Add the sugar to the mixture and stir until completely dissolved. Continue cooking for another 2-3 minutes while stirring.
Remove from heat and stir in the cardamom powder and saffron strands, mixing well to distribute the flavors evenly.
Pour the phirni into individual serving dishes or bowls and allow to cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
Just before serving, garnish each bowl with chopped almonds and pistachios, dividing them evenly among the servings.
Comments
Phirni hits most of the Charlotte marks—rice, milk, sugar, and almonds are everywhere, and the dish itself costs under $2 per serving. But saffron is the real obstacle: you'll need a stop at an Indian market or a mail order since Harris Teeter and Food Lion don't stock it reliably, and that's a tangible friction for a weeknight dessert. The 40-minute timer also glosses over rice grinding or pounding, which easily adds 15–20 minutes if you're starting with whole rice rather than rice flour. It does reheat gently and actually improves overnight, so leftovers work in your favor, but the fussiness of the spice sourcing and the hidden prep time make this a plan-ahead dessert rather than a last-minute one.
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