Fereni – Persian Rice Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ milk
- 50 g rice flour
- 100 g suar
- 25 ml rose water
- 0.5 teaspoon ½ cinnamon, ground
- N / A pistachios, chopped
Print Recipe
Pin Recipe Instructions
- First mix some milk with 1 teaspoon rice flour with a whisk. Gradually add the rest of the milk and the rest of the rice flour and stir in. Put the pot on the stove and bring to the boil once.
- Now take the pot off the stove, stir in the sugar until it dissolves and put the pot back on the stove. Bring to a creamy boil for 30 minutes over a low heat, stirring constantly. Be careful that nothing clumps or sticks to the bottom, hence the stirring.
- After the 30 minutes add the rose water, this will make the consistency a little creamier again, so don`t worry if it was very creamy, almost firm, before. Let the rice cream simmer for 5 minutes on low to medium heat, stirring constantly.
- Fill the fereni into bowls or place in a large, flat bowl and garnish with cinnamon and pistachios.
- Can be eaten warm or cold from the refrigerator.
- TIP: If you don`t like the slightly soapy rose water taste, you should reduce the amount a little and try in between. A little definitely belongs in it! Plus, it turns out pudding-like. If you like it softer or creamier, you should add some milk, this is also possible during the 30 minute stirring process.
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