Always check the labels of the products you use.
Method
- 1
Cool. Put rice in a big bowl and cover by 5 cm with cool water. Vigorously swish rice till water turns cloudy, around 30 seconds using your hands. Tip off the liquid rice, discarding the cloudy soaking water using a fine sieve. Refill the bowl using cool water, plus repeat rinsing plus draining blitz till rinsing water runs clear. Put drained rice in a mid-sized bowl plus cover using 2 cups (475ml) water. Soak for 2 hours. Tip off the liquid rice, discarding water using a fine sieve. Grind rice till a coarse paste forms (there should still be big pieces visible), around 8 one-second pulses in a blender or food processor. Mix rice paste, milk, sugar, cardamom, and saffron in a heavy-bottomed saucepan. Bring to a gentle simmer over a mid-sized flame. Cook, mixing the whole time, till the rice is completely tender and pudding is thickened, around 25 minutes. Mix in half of the almonds and pistachios. Let phirni to cool a little. Eat while warm in individual bowls and garnish with leftover almonds and pistachios.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.22 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 118 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 432 kcal |
| Protein | 12.8 g |
| Carbohydrate | 60.6 g |
| of which sugars | 38 g |
| of which free sugars | 24.9 g |
| Fat | 16.2 g |
| of which saturates | 5.3 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
