Traditional Emirati fereni recipe

Calories
220

Fat
12g

Saturates
2.2g

Protein
4.5g

Carbs
8.1g

Sugars
16g

Calories
220
Fat
12g
Saturates
2.2g
Protein
4.5g
Carbs
8.1g
Sugars
16g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
220
Fat
12g
Saturates
2.2g
Protein
4.5g
Carbs
8.1g
Sugars
16g

Arabic

Traditional Emirati fereni

Prep Time
5 Mins
Cook Time
20 Mins
Serves
4

About

This rice pudding has a slight touch of Madagascar vanilla and rose essence and is made with fresh milk from the UAE. It can be served with fresh berries or a compote

Ingredients

200g Rice flour
250ml Cold water
2 litres Rainbow long life milk
350g Sugar
30ml Rose water
60g Chopped pistachios to garnish
0.35g Taj Mahal Saffron

Method

Heat the milk in a pan on medium heat, add the saffron and bring it to a low boil. Meanwhile, in a small bowl whisk the rice flour with cold water until smooth and without lumps.
Reduce the heat to medium low and add the rice flour mixture into the hot milk and whisk in a constant motion until the mixture thickens.
Add the cold milk and continue whisking over medium low heat until it thickens.
Add the sugar and rose water. The mixture will have a thin custard consistency and will thicken as it cools
Sprinkle the top with chopped pistachios (or other nuts) and refrigerate.

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