Fereni "Persian rice pudding"

I’m sharing my new go-to breakfast recipe today—rice flour pudding. I’ve not been a big fan of puddings for breakfast (but this creamy blended treat being the sole exception).

This is a gluten-free breakfast that can makes you feel comfy and warm during winter.

Sometimes, when it is cold outside, I wake up craving "fereni". Which is awesome, because I can make individual servings of this pudding today, and enjoy them for the rest of the week. Breakfast is ready!


Rose, cardamom and honey are a perfect match for "Fereni". Even when you’re using a base of vegan milk. You can also use any type of milk that you prefer.

This easy recipe doesn’t require a long cooking time, it just needs a few minutes (or overnight) to rest .

Enjoy this "Fereni" for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy treat, no matter how you serve it.







Ingredients: 1 cup milk of your choice 1-2 tbsp honey 2 drops of Rosewater 1tbsp Rice flour 1 tsp cardamom powder 1 tbsp crushed pistachios a few rose petals Method: First of all, add a cup of milk to a small saucepan and mix it well with rice flour. Use a spoon to mix it together. Place the pan on the heat and stirring your mixture for a few minutes until it becomes thicker and sticky. Add rose water drop, cardamom powder, and honey, and mix it again. It takes only 7-8 minutes until the pudding gets ready. Quickly serve it into your serving plates and let it rest in the fridge. Add some pistachios and roses before serving.




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