Rice Pudding

Author: Canadian Living

Gail is a lover of South Asian sweets, such as this traditional rice pudding called Firni that has a base of rice flour and accents of pistachios and rose water. Rose water is a delicate flavouring that is available at South Asian specialty stores.

  • Portion size 5 servings


  • 4 cups homogenized milk
  • 1/4 cup rice flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon rose water
  • 1/2 teaspoon butter
  • 1 tablespoon raisin
  • 1 tablespoon shelled chopped pistachio nut


In heavy saucepan, bring milk to boil; whisk in rice flour and sugar. Cook over medium-high heat, stirring constantly, until mixture is thickened enough to coat back of spoon, about 8 minutes. Let cool for 10 minutes.

Stir in rose water. Pour into five 3/4-cup (175 mL) ramekins or custard cups. Place on tray; cover and refrigerate for at least 4 hours or for up to 12 hours.

In small skillet, melt butter over medium-high heat; cook raisins until plump, about 2 minutes. Let cool. Sprinkle raisins and pistachios over puddings.

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Rice Pudding