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!