Mango Flavored Brown Rice Phirni


• ½ cup Brown rice, soaked
• 4 cup Milk
• ½ cup Cream
• 6 tbsp Sugar
• ½ cup Mango puree
• 2 tbsp Almond, peeled, sliced
• Saffron- few strands
• Dry cranberries- 5 to 6
• Mint leaves- few leaves for garnish

• Soak the rice in water for about 1 hour.
• Drain, wash and drain again. Pat dry on an absorbent kitchen towel and blend in a mixer to a coarse powder.
• Add ½ cup of cold milk and mix well to make a paste. Keep aside.
• Boil the rest of the milk and gently stir in the rice paste.
• Cook for about 15 minutes on a slow flame, while stirring continuously.
• Add the sugar and simmer for a few minutes.
• Now add mango puree and stir well.
• Pour into earthenware containers and keep aside to cool.
• Refrigerate for at least 1 hour.
• Serve chilled garnished with almonds, saffron strands, mint leaves and dry cranberries.

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