Based on a comforting memory of growing up on a ground rice called Firni, traditionally scented with cardamom and rosewater, this dessert was a childhood treat. Usually served cold because of the intense heat of Pakistan summer, I have always wanted to use ground rice to create a more winter-based pudding, something that would be just as comforting as the original but translate for cold British winters. Here using apple and ginger juice adds a kick of flavour that balances the vanilla and cardamom intensity in the ground rice. The apple juice also adds sweetness that balances against the caramelised Demerara crunch. The result is a warming winter pudding that would serve quite well as an end to a festive meal this winter.
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