Wash around half a pound of rice thoroughly and spread out on a cloth to dry. When it’s dry crush it lightly with a pestle and mortar (or blitz it in the food processor but keep an eye on it)
Bring two pints of milk up to the boil and mix in some saffron threads, sugar and sultanas. Reduce the milk until thick and creamy before adding the crushed rice. Leave the mixture to simmer untill you have a thick custard like consistency.
Either serve hot or cold, sprinkled with nuts and rose water.
As they say, the proof of the pudding’s in the eating…
Thap, forget the firni thing.......that's just a farsi thing. This is sher birinj and does have crushed rice. I mentioned kheer and rice pudding because that its closest equivalent.
Firini is different mara, it’s that custerd powder while Shir Biring is rice with milk and sugar. I guess so, it’s common in our areas, its got another name too but.
