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Wednesday, October 7, 2009

milky rice pudding disaster!!! >,<


Tea for the post: Stash Premium's Fusion Green & White Tea. I'm also munching some Pepperidge Farm Milano Milk Chocolate Cookies...mmmm.....(though not too good a combo with green/white tea lol). What tea would you like to have? (You better pick one that actually complements the flavor of Milano cookies!).

There's this friend of mine whom I haven't seen ages (though we ironically live adjacent to each other!!). So this friend of mine invited me over to her dorm and decided to make me dinner. I thought: "Hey I haven't actually made milky rice pudding (my country's version is called farnee) in a while...why not make some as our dessert?" I've only made farnee twice in my whole life; the first time, it was too grainy, the second time was perfect but was missing the crushed walnuts as topping.

The ingredients of farnee are quite simple (particular measurements typically depend on your preferences and is more learned through trail and error):

  1. Milk
  2. Rose water
  3. Sugar
  4. Basmati Rice
  5. Water
  6. Crushed walnuts (to be sprinkled on pudding as a topping.)
Some people add cardamom. Some also use crushed pistachios or almonds instead of walnuts as topping. In addition, some add other extra stuff. But I prefer to follow my grandmother's simple way since I believe that her farnee is the BEST farnee I've ever had and will ever have! :-p

Unlike the rice pudding I've encountered in the US, our farnee should not actually contain rice grains. In addition, ours contains rose water which adds both a refreshing smell and flavor. Below are the directions involved:
  1. Wash the rice till the water looks clear
  2. Soak the rice for 30 minutes or an hour
  3. Blend the rice (covering it with water)
  4. Using a coffee filter (or any kind of filter or piece of cloth with super tiny holes) filter out any residue from the blended rice. (see picture below, on the left)
  5. Blend again and again until you see that all the residue is gone while you're filtering after each time you blend (steps four and five are what make this dessert a bit difficult to make....because sometimes if you haven't filtered out the residue well, you may never be able to tell until after you've actually make the rice pudding and eat it! That is when it'll feel quite grainy and weird)
  6. Heat the milk and stir it along with the blended rice, small table spoonfuls of rose water, and sugar in a pot.
  7. Keep stirring the mixture in low heat until you feel some friction and the mixture starts to look creamy and thick (see picture below this list on the right)
  8. Pour in small bowls and sprinkle with crushed walnuts
  9. Allow to cool before placing them in the fridge
  10. **Enjoy**!!

The above two photos were taken during my second time making this dessert in which it was perfect! (I think this was because mom was supervising me at the time!) Although I am sure that I had followed these directions well,today in my third time making this dessert, it turned into a complete DISASTER!!! 

First if all, the timing I started was quite wrong. I should've started way earlier in the day. Second, I was using one of my suite-mates' blender. When I first poured the rice into the blender all the water and rice literally spilled all over the place!! The owner of the blender told me that I forgot to put the blades in. I did that. Again, after a second attempt, the same mess happened and I lost some rice. I had to re-soak again and add more rice. I found out that I had forgotten to put a plastic seal in which its absence caused the second mess. After finally blending and filtering, I did the rest of the steps. But for some reason I cannot understand, the mixture wasn't thickening!!! I kept stirring for an hour or so and no result although the mixture was steaming! Eventually, I had to give it up since I was late to go to my friend's place....

I hope that I get to find out what actually went wrong....hopefully, the next time I contact my mom, I'll get my answer...once I do, I'll let you Tea Mates know so that you can get it right yourselves ;-)

Oh and one more thing, I just bumped into this blog post written by an Emirati woman. If you'd like to see how Gulf Arabic food is like (which as I mentioned in my previous posts is very VERY rare to find in restaurants around the globe) please do  take a look at this:

From your Tea Mate,
Reema B. :-)


  1. Thank you for the wonderful link to traditional Emaraati food - interesting and rare
    I am sorry that your milky rice didn't turn out right. We learn more from our mistakes than our triumphs

  2. @digital paper dolls: thank you for stopping by and for leaving me this sweet comment! Yes, you are indeed right, I do need such challenges in my journey of learning how to cook!

  3. Mmmmm, I must try this!

    If I do, I will be sure to inform you how it went.


  4. @WMD: haha, oh yes, please do let me know how yours turns out...send me pics of the results via my email (see my profile) if you can ;-)

  5. Thanx for the link! Interesting!

  6. @Guiuliana: Thanx for stopping by the Tea House! ;-)