Ferni

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.