Fereni – Persian rice cream

Ingredients for 4 servings:

• ½ liter of milk
• 50 g rice flour
• 100 g sugar
• 25 ml rose water
• ½ tsp ground cinnamon
• n. B. Pistachios, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Simple and super delicious

First, mix a little milk with 1 teaspoon of rice flour using a whisk. Gradually add the remaining milk and rice flour and stir in. Place the pot on the stove and bring to a boil. Now remove the pot from the heat, stir in the sugar until it dissolves, and return the pot to the stove. Simmer over low heat for 30 minutes, stirring constantly, until creamy. Stir frequently to ensure nothing clumps or sticks to the bottom. After 30 minutes, add the rose water; this will make the consistency a little creamier again, so don’t worry if it seemed very creamy, almost solid, before. Simmer the rice cream for another 5 minutes over low to medium heat, stirring constantly. Ladle the Fereni into bowls or place in a large, shallow dish and garnish with cinnamon and pistachios. Can be eaten hot or cold from the refrigerator. TIP: If you don’t like the slightly soapy taste of rose water, you should reduce the amount a bit and taste it occasionally. A little is definitely needed! It also creates a pudding-like texture. If you prefer a softer or creamier texture, you can add a little milk; you can also do this during the 30-minute mixing process.