The IFC successfully completes its one year! It definitely calls for a celebration, doesn’t it? Considering that last month was the anniversary month, group members were provided with a list of favorites recipes from various cuisines that were tried over this one year and were given a chance to select that fancies our attention. I have already mentioned earlier in my very first IFC challenge, the Dampfnudels that it was the Iranian cuisine challenge that prompted me to join this group, so I eagerly skittled into the list to see if there was any, and yes, there I saw what I really wanted to make – the Fereni!!!
Fereni - Persian Rice Flour Pudding
- 4 cups milk
- 6 tbsp rice flour
- 1/2 cup sugar
- 1 tsp rose essence or 3 tbsp rose water
- Whisk the rice flour into one cup of milk without any lumps. Set aside for 45 minutes for it to soak.
- In a saucepan, add the remaining milk and sugar and bring to heat.
- As it starts to simmer, add the rice flour milk mixture - ensure to stir with a spoon for even mixing and then add.
- Add in the flavoring as well. Keep stirring frequently till the milk starts thickening.
- Cook on low flame for around 20 minutes, stirring occasionally.
- Do scrape the sides and the bottom of the pan, so that there are no lumps. Switch off and allow to cool completely.
- Serve warm or chilled - as per you!
As the fereni sits, it tends to get thickened. The pictures were clicked after keeping the fereni for around 2 hours and was still warm. The next day, when cooled, it was thicker.
You can flavor the fereni with some cardamom or cinnamon powder as well!
I had nothing to garnish it with, but pistachios or almonds are recommended for it.
This is a very versatile dessert - cut and add in some fruits like mango, apple, bananas, etc. and you will have a wholesome yummy dessert!