Ferni (Iranian Rice Flour Pudding)

Recipe from Fariba Nafissi

Adapted by Naz Deravian

Published Jan. 18, 2024

Ferni (Iranian Rice Flour Pudding)
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes, plus an optional 3 hours’ chilling
Prep Time
5 minutes
Cook Time
15 minutes, plus an optional 3 hours' chilling
Rating
4(213)
Comments
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Ferni (also called fereni or firni) is a nostalgic and comforting rose-scented Iranian pudding thickened with rice flour. Variations, with different names, can be found in Southeast Asia, Central Asia and beyond. This version is adapted from Fariba Nafissi, an Iranian pastry chef and the owner of Zozobaking in Los Angeles. Ferni can be served cold, as a delicately sweetened dessert, topped with fresh or dried fruits. It can also be served warm on chillier days. In Iranian culture, the hot version is used to comfort the body during an illness, like a sore throat or a stomach ache, according to Ms. Nafissi. The infusion of rosewater is one of the hallmarks of ferni, but you can also use the same amount of orange blossom water, or vanilla extract (about 1 teaspoon), if you prefer. The pudding has a custardlike consistency and comes together very quickly. But you will be required to continually whisk so that the pudding is smooth and does not stick to the bottom of the pan – resist the urge to walk away as it thickens. Ms. Nafissi recommends using a 2-quart nonstick saucepan. (If using another type of pan, lower and adjust the heat accordingly.) —Naz Deravian

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Ingredients

Yield:4 servings
  • 2cups cold whole milk (see Tip)
  • 5tablespoons/55 grams rice flour
  • 3 to 4tablespoons/40 to 50 grams granulated sugar (see Tip)
  • 1½ to 2tablespoons rosewater, to taste

    • For Topping (optional)

    • Chopped raw pistachios
    • Dried rose petals, powdered or whole
    • Ground cinnamon
    • Berries or other seasonal fruits, fresh or dried
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Set out four small ramekins or dessert bowls and all of your pre-measured ingredients and toppings, if using.

  2. Step 2

    Add the cold milk and rice flour to a 2-quart nonstick saucepan. Whisk vigorously so there are no clumps. Place the saucepan over medium-low heat and whisk continuously until small air bubbles start popping up. This will take between 5 to 8 minutes, depending on your heat source. As you whisk, the mixture will appear frothy; at about the 5-minute mark, stop whisking for a few seconds to see if the mixture is at a low boil, with the air bubbles popping, and has started to thicken ever so slightly. As soon as that happens, add the sugar.

  3. Step 3

    Keep whisking until the pudding starts to thicken, 1 to 3 minutes. Be ready, this will happen suddenly. Make sure to whisk the sides of the saucepan too, where it will start to thicken first. Check the consistency by dipping a wooden spoon in the pudding and carefully (it will be hot) running your finger on the back of the spoon. As soon as it leaves a clean trail, the pudding is ready. Be mindful that the pudding will thicken significantly as it cools, so take it off the heat before it has thickened completely. Stir in the rosewater just before removing from the heat. Immediately ladle into four small ramekins or serving bowls, and smooth the tops.

  4. Step 4

    If serving warm, add toppings of choice and eat. If serving cold, add toppings and place the pudding in the fridge right away, uncovered, until completely chilled, 3 to 4 hours. Cover tightly with plastic wrap, or serve once chilled. The pudding will keep in the fridge for up to 2 days.

Tips
  • Whole milk is optimal in this recipe. You can use low-fat or plant-based milks, like oat or almond milk, but the creamy texture and color of the ferni will be affected, depending on the richness of the milk.
  • If serving cold as a dessert, increase the sugar to 4 tablespoons. If serving warm for comfort, use 3 tablespoons.

Ratings

4 out of 5
213 user ratings
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Comments

Rosa Schulman

This sounds delicious. My aunt used to make a version of this in Puerto Rico but she would use coconut milk, not from the can but they would make it right from the coconut at home and they would add some orange zest and topped it with some cinnamon at the end. This was made during the holidays. So delicious.

Roy

It's easy to make this in the microwave - just 30 second blasts, then whisk, until it's thick - just keep an eye on it so it doesn't boil over.

Jane S.

If using almond milk, use the refrigerated kind instead of shelf-stable. Unsweetened is best as the recipe requires sugar as part of its thickening. Great gluten-free dessert!

Blah

Reduced the rice flour by 10 g, from previous comments being too thick, still came out like wall paper paste! All ingredients were measured by scale. Maybe another 10 g less of rice flour (total 20 g less?). Won’t be trying again even with the changes.

margaret

Delicious with rose water and cinnamon on top. It has a porridge vibe, like cream of wheat.

kuhkuhkuhkuhkatie

Has anyone tried coffee flavoring?

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