Photograph of the finished Ferni

Middle East · Chè bột gạo sữa hạnh nhân Ferni

Ferni

40 min Hands-on time + 3 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Fresh milk Fresh milk 10 ⅛ cups
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Rose water Rose water ½ cup
  • Photograph of Cardamom Cardamom 0.6 oz
  • Photograph of Sliced almonds Sliced almonds 5.6 oz
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.4 oz

Method

  1. 1 Mix the rice flour with a little cold milk until it dissolves completely and there are no lumps.
  2. 2 Mixing the flour with cold milk beforehand is mandatory; adding it to hot milk will cause the flour to clump.
  3. 3 Heat the remaining milk, then pour in the flour mixture and stir continuously for 12 minutes.
  4. 4 The tea must be stirred continuously until it becomes thick like cream; if you stop stirring, the bottom will burn and lumps will form.
  5. 5 Add sugar, rose water, and cardamom, then simmer for another 3 minutes.
  6. 6 Pour into a bowl, refrigerate for 3 hours, and sprinkle with sliced almonds, pistachios, and cinnamon.

With an appliance

  • Oven 38 min

    Replace steps 3–5: Pour the rice flour mixture into a pot, cover loosely, place on the middle rack of the oven at 140 degrees for 10 minutes, stir once midway, then add sugar and flavoring; reduce to about 5 minutes. Even heat will make the porridge smooth, less lumpy, and you won't need to stir constantly. Remember to mix the flour in the cold milk from step 1 before putting it in the oven.

Start cooking