VEGAN FERINI

PERSIAN RICE FLOUR PUDDING

1 liter soja milk

100 gram  rice flour

60 gram sugar

1 teaspoon ground cardamon

2 tablespoons rosewater

saffron water (1 gram bloemed)

Garnish

Rose Petals, pistachio

Instructions:

 In a medium saucepan, combine soya milk, rice flour, sugar, and ground cardamom.

 Whisk the mixture thoroughly until the rice flour is fully dissolved into the soya milk.

 Place the saucepan over medium heat and stir continuously. Once the mixture begins to bubble, reduce the heat to medium-low to prevent it from sticking to the bottom of the pan.

 Continue stirring for about 10-15 minutes, until the pudding thickens to a creamy consistency.

 Add the rosewater and saffronwater. Stir well to combine and cook for another 5 minutes until fully incorporated.

 Spoon the pudding into serving dishes while it’s still hot.

 Ferini can be served both hot and cold. If you prefer it cold, refrigerate the servings for a few hours before serving.

 Garnish with dried edible rose petals and crushed pistachios before serving.