Butterscotch rice pudding or phirni
Butterscotch rice pudding or phirni is a treat for your senses and of course your sweet tooth. The richness of butterscotch melted into the creamy rice pudding is simply what you need to wow anyone. I take this up a notch by adding saffron and garnishing it quite simply with more butterscotch sauce and a smattering of fragrant rose petals.
Servings Prep Time
6people 5mins
Cook Time Passive Time
2hours 4hours
Servings Prep Time
6people 5mins
Cook Time Passive Time
2hours 4hours
Ingredients
For the phirni/ rice pudding
For the butterscotch sauce
Instructions
For the phirni/ rice pudding
  1. Clean the rice thoroughly and set it aside soaking in water for 30 mins. Boil the milk in a heavy bottomed pan. Make sure its a heavy bottomed deep pan.. Mine is the typical milk boiling pan with a copper bottom. Once the milk has boiled, add the crushed cardamom seeds to it. Next add the washed and drained rice to the milk and give it a stir. Leave this on a low flame for about an hour..remembering to keep stirring every once in a while. While stirring make sure you do it from the bottom and the sides as well. After about an hour, the milk would have begun to thicken and the rice cooked. Now add the sugar and stir really well. Leave it on for another 30 minutes till it reaches a creamy consistency.. Taste for sweetness. Now add 1/4 cup of butterscotch into the kheer and stir really well. The butterscotch takes sometime to melt into the pudding but it will slowly. Keep stirring to ensure it doesn’t stick! Once done, remove and pour into the clay pots of any serveware of choice.
For the butterscotch sauce
  1. In a non stick saucepan, add butter. Once melted, add the butterscotch chips and let it melt completely. Keep stirring once in a while. It takes about 5-6 minutes but should be done. Once melted, add the cream,vanilla and salt. Whisk till mixed well.
To serve:
  1. Now pour some of the butterscotch sauce over each phirni dish. I added in the centre. Dress up with some snipping of rose petals, saffron and if desired pistachio chips. You can serve this cold (like I prefer) or warm. If serving cold, keep in fridge for 3-4 hours. Remove 15 minutes before serving. ENjoy! PS: This keeps well in fridge for around 3 days.