During Ramadan, I try to cook or bake something from different cultures more than I actually during regular days.

I do that mainly because everyone gathers during Futoor and then after that everyone wants two or three kinds of dessert.

My mom makes her famous puddings: Rice Pudding (Rice with Milk), Saffron Custard, Rose Milk Sago (Tapioca Pudding), Mastic Pudding, and of course Rice Farni.
Rice Farni is made using rice flour and the outcome is this rich white custard-like pudding.

Ever since I was a child, this was my favorite!

I quickly remove the raisin-walnut-cinnamon-coconut scattered on the pudding and and enjoy every spoon! I even have it for Suhoor!

The day before I made this version, I was telling my mom that I need to learn her recipe for the rice farni because hers is the best and no cookbook can ever beat it (no offense)!
By the time I’m done with the boys and go to the kitchen, she’s already pouring them in the serving bowls!

But today, I managed to get the recipe from my mother and also have two other ways of doing the rice farni!

—- 

I have been reading Ariana Bundy‘s cookbook (Pomegranates and Roses) and wanting to do most of her recipes! Mainly because I love Iranian/Persian Cuisine and secondly because there are quite a few similarities between the ingredients we use in the Emirati cuisine and those of the Iranian.

In Ariana’s  cookbook there was these delicate looking white hearts sprinkled with silvered pistachios, dried rose petals and gold leaf!
These instantly were on my to-do-list!
When I went through the recipe, It seemed like the Rice Farni my mother makes. I was surprised that they were moulded in heart shapes. How could they stay in shape. That was the challenge!

So I made it exactly as the recipe and poured some into serving bowls just like my mom does and poured some into heart shaped moulds just like I wanted them!

Below are the three recipes: My mother’s rice farni, Ariana Bundy’s and the one I created to have the rice farni shaped in moulds.

I’ll start with my mother’s recipe of course because nothing beats it (no offense to anyone)!

Rice Farni 

INGREDIENTS
1 Litre Milk
3/4 Cup Rice Flour
1 Cup Sugar
1 TBS Ground Cardamom (placed in cheese cloth or tea bag)
1/4 Cup Rose Water (You can change it to your liking)

To Decorate:
Chopped Walnuts
Chopped Raisins
Desiccated  Coconut
A Sprinkle of Ground Cinnamon

METHOD
In a medium saucepan add the milk, sugar and rice flour. Whisk constantly and make sure it doesn’t stick to the edges.

In the meantime, soak the ground cardamom in a cup of hot water.

When the mixture thickens, add the cardamom infused water and the rose water. Keep whisking until the mixture appears glossy.

Pour into serving bowls and when it starts to create a thick layer on top decorate.

To decorate:
Mix all ingredients together and sprinkle on the farni.
Cover and chill for a few hours.

—-

Yakh Dar Behesht (Rice Farni)
Adapted from Ariana Bundy

INGREDIENTS
4 Cups Water
3/4 Cup Rice Flour
3/4 Cup Sugar
1/4 Cup Rose Water
5 Cardamom Pods (Lightly Crushed)
Slivered Pistachios (To Serve)
Dried Rose Petals (To Serve)

METHOD
Place water, rice flour and sugar in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture starts to thicken. Make sure to scrape the sides so that it doesn’t stick.

Add the rose water and cardamom and continue to cook until it’s starts to become glossy.

Pick out the cardamom pods (I didn’t like this part. My mother’s technique is more practical and gives more taste).

Pour into serving bowls.

Rice Farni Snow Hearts

INGREDIENTS
4 Cups Milk
3/4 Cup Rice Flour
3/4 Cup Sugar
1/4 Cup Rose Water
1 TSP Ground Cardamom (placed in an empty tea bag)
1/2 Cup Hot Water
2 Sachets Gelatin
Slivered Pistachios (To Serve)
Dried Rose Petals (To Serve)

METHOD
Place milk, rice flour and sugar in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture starts to thicken. Make sure to scrape the sides so that it doesn’t stick.

Add the rose water, cardamom water and continue to cook until it starts to become glossy.

Ladle some of the mixture in another bowl.
put 1/2 a cup of the mixture in a smaller bowl, sprinkle 2 regular sachets of gelatin and mix to dissolve.

Return the gelatin mixture to the bigger bowl and whisk. Pour mixture into moulds and refrigerate until set.

Pour into serving bowls.

Decorate with pistachios and dried rose petals.

Related posts: