Ferni (Iranian Rice Flour Pudding)
Published Jan. 18, 2024
Recipe Overview
Total Time: 20 minutes (plus optional 3-hour chilling)
Prep Time: 5 minutes
Cook Time: 15 minutes (plus optional 3-hour chilling)
Description
Ferni is a beloved Iranian rice flour pudding, celebrated for its smooth, creamy texture and subtle floral notes from rosewater. A traditional comfort dessert or festive treat, it balances warmth with a delicate sweetness, often topped with nuts, dried flowers, or seasonal fruits.
Ingredients
For 4 servings
480ml (2 cups) cold whole milk (optimal for richness; low-fat or plant-based milks like oat/almond may alter texture/color)
55g (5 tablespoons) rice flour (use fine rice flour for smooth consistency; avoid thickened or instant versions)
40–50g (3–4 tablespoons) granulated sugar (adjust based on serving preference: 40g for warm comfort, 50g for cold dessert)
1½–2 tablespoons rosewater (to taste; use high-quality for authentic floral aroma)
Toppings (optional, per serving):
Chopped raw pistachios (or substitutes: sesame seeds, chopped hazelnuts)
Dried rose petals (powdered or whole)
Ground cinnamon
Fresh/dried berries (e.g., pomegranate seeds, figs)
Equipment
2-quart nonstick saucepan (preferred for even heat distribution)
4 small ramekins or dessert bowls (8–10cm diameter, 5cm depth)
Fine-mesh sieve (for sifting rice flour)
Heatproof spatula or wooden spoon
Instant-read thermometer (optional, for 75–80°C)
Preparation
Step 1: Prep Setup
Gather and organize all ingredients and tools. Ensure ramekins are clean and dry. Measure and portion toppings (e.g., chop nuts, grind cinnamon, prepare berries) to avoid delays during assembly.
Step 2: Milk-Rice Flour Base
Sieve and mix: Sift rice flour into a bowl to remove lumps. Add 1–2 tablespoons of cold milk to the sifted flour, whisking into a smooth, lump-free batter.
Combine with milk: Pour the batter into the saucepan, followed by the remaining 460ml–470ml cold milk. Use a heatproof spatula to vigorously stir the mixture in a "Z" or "W" pattern for 1–2 minutes until completely free of gritty particles (no visible clumps).
Gently heat: Place the saucepan over medium-low heat (160–170°F / 70–75°C). Stir continuously with the spatula to prevent bottom scorching.
Step 3: Thickening & Sugar Addition
Monitor for bubbling: The batter will begin to thicken as it heats. When small air bubbles form and pop (indicating the start of starch gelatinization, ~75–80°C), stop stirring momentarily to check consistency. The batter should have a "syrupy" texture with visible bubbles.
Add sugar: Immediately stir in the sugar and continue whisking. The batter will rapidly thicken (often within 1–3 minutes). Key: Stop stirring briefly to test the "clean trail" consistency: dip the spatula into the batter, then drag a finger across its back. If the trail remains clear (no breakdown), the pudding is ready.
Incorporate rosewater: Remove the saucepan from heat and stir in rosewater immediately to preserve its aromatic flavor. Taste and adjust rosewater if needed.
Step 4: Assembly & Cooling
Portion into ramekins: Ladle the warm pudding into the prepared ramekins, filling them ¾ full. Smooth the surface with a spatula to ensure even cooling.
Optional chilling:
Cold serving: Let puddings cool to room temperature (15–20 minutes), then cover loosely with plastic wrap and refrigerate for 3–4 hours until set.
Warm serving: Top immediately with desired toppings (e.g., cinnamon, nuts, rose petals) and serve warm.
Storage & Notes
Refrigeration: Store covered puddings in the fridge for up to 2 days. Allow to return to room temperature for 5–10 minutes before serving cold.
Reheating: For cold leftovers, reheat in a 160°F (70°C) oven for 8–10 minutes or microwave on low power for 30 seconds–1 minute (stir halfway to prevent hot spots).
Professional Tips
Milk Variations: For plant-based milks, use "Barista-style" oat milk (creamiest) or almond milk (richer). Note: Flavor and color may lighten with non-dairy options.
Texture Control: If pudding thickens too much during cooking, add 1 tablespoon warm milk, stir, and continue. For thinner consistency, reduce rice flour by 10g (to 45g total).
Microwave Alternative: For faster preparation, heat milk-rice flour in a microwave-safe bowl at 70% power for 30 seconds, stir, then repeat every 20–25 seconds until thickened (avoid boiling over by piercing the surface with a toothpick).
User Feedback
“My aunt’s Puerto Rican version used fresh coconut milk (from scraped coconut at home) with orange zest and cinnamon. This version’s rosewater and cinnamon is classic, though!”
“Oat milk (Barista-style) gives the creamiest texture—definitely a game-changer for plant-based options.”
“Substituted sesame seeds for pistachios—still delicious! Ground cinnamon and dried rose petals elevated the aroma.”
“Reduced rice flour by 20g (total 35g) to avoid wallpaper-paste thickness. Works perfectly now—creamy porridge vibes, like cream of wheat!”
Conclusion
Ferni is a timeless dessert that marries simplicity and sophistication. Its smooth, aromatic texture, paired with customizable toppings, makes it ideal for celebrations or cozy evenings. Adjust rosewater intensity and toppings to suit your taste, and enjoy this Iranian culinary treasure!
Enjoy the recipe—may your Ferni be as fragrant as a Persian garden!
（注：本食谱基于伊朗传统配方改良，确保专业性与易操作性，细节调整可根据实际情况灵活优化。）# Ferni (Iranian Rice Flour Pudding)
Published Jan. 18, 2024
Recipe Overview
Total Time: 20 minutes (plus optional 3-hour chilling)
Prep Time: 5 minutes
Cook Time: 15 minutes (plus optional 3-hour chilling)
Description
Ferni is a quintessential Iranian rice flour pudding, celebrated for its silken texture, subtle floral sweetness from rosewater, and versatile toppings. A staple in festive and comforting desserts, it balances creamy richness with aromatic depth, often served warm or chilled.
Ingredients
For 4 servings
480ml (2 cups) cold whole milk (optimal for creaminess; low-fat or plant-based milks like oat/almond may alter texture/color)
55g (5 tablespoons) rice flour (fine, low-gluten variety recommended to avoid lumps)
40–50g (3–4 tablespoons) granulated sugar (adjust based on serving preferences)
1½–2 tablespoons rosewater (high-quality for authentic floral notes)
Toppings (per serving, optional):
Chopped raw pistachios (or substitutes: sesame seeds, hazelnuts)
Dried rose petals (powdered or whole)
Ground cinnamon
Fresh/dried berries (e.g., pomegranate seeds, figs)
Equipment
2-quart nonstick saucepan (even heat distribution for safe thickening)
4 small ramekins (8–10cm diameter, 5cm depth)
Fine-mesh sieve (to sift rice flour)
Heatproof spatula or wooden spoon
Instant-read thermometer (optional, for 75–80°C)
Preparation
Step 1: Prep & Organize
Tools: Clean and dry ramekins.
Ingredients: Measure rice flour, milk, sugar, and toppings. Portion toppings (chop nuts, grind cinnamon) for efficiency.
Sieve Rice Flour: Sift rice flour to remove lumps; set aside.
Step 2: Milk-Rice Flour Base
Combine & Stir: Add sifted rice flour to a saucepan with 480ml cold milk. Use a heatproof spatula to whisk in a "Z" pattern for 2 minutes, ensuring no gritty clumps remain.
Gentle Heating: Place over medium-low heat (160–170°F). Stir continuously with a spatula to prevent scorching. Monitor for small, consistent air bubbles (indicative of starch gelatinization, ~75–80°C).
Step 3: Sugar Addition & Thickening
Add Sugar: Once bubbles form, stir in sugar and continue whisking. The batter will rapidly thicken (1–3 minutes). Key: Stop stirring briefly to test "clean trail consistency": dip the spatula, then drag a finger across its back. If the trail remains clear, remove from heat.
Rosewater Infusion: Stir in rosewater immediately to preserve aroma. Critical: Remove from heat before full thickening (cooling will further thicken the pudding).
Step 4: Assembly & Cooling
Portion: Ladle warm pudding into ramekins, filling ¾ full. Smooth surfaces with a spatula.
Chill (Optional): Cover ramekins loosely with plastic wrap and refrigerate 3–4 hours until set. For warm serving, top immediately with toppings.
Professional Tips
Milk Choice: Full-fat milk preserves creaminess; oat milk (Barista-style) is best for plant-based versions.
Texture Adjustment: Reduce rice flour by 10g for a lighter texture. Increase sugar to 4 tablespoons for cold servings.
Microwave Shortcut: Heat milk-rice flour in 30-second blasts (70% power), stir, and repeat until thickened (avoid overflow by piercing the surface with a toothpick).
User Feedback
“My aunt’s Puerto Rican adaptation used fresh coconut milk and orange zest—still a hit!”
“Substituted sesame seeds for pistachios; added dried rose petals for elegance.”
“Reduced rice flour by 20g to avoid ‘wallpaper paste’—now perfectly creamy!”
Storage
Refrigerate for up to 2 days. Reheat cold pudding in a 160°F oven for 8–10 minutes or microwave (low power, 30 seconds–1 minute).
Enjoy this aromatic, comforting Iranian classic!
