Yields: Seven 8-ounce ramikens
Recipe type: Dessert
Cuisine: Azeri/Persian
  • ½ cup plus 2 TBSP rice flour
  • ⅔ cup cold water
  • 7 cups whole fat milk
  • 1 cup granulated sugar
  • 3 TBSP rose water (may substitute with ¼ tsp culinary rose oil or 1 tsp vanilla extract)
  • 1-2 TBSP chopped unsalted pistachios for garnish
  1. Measure out 7 cups of milk.
  2. Heat 2 cups of the milk in a 6-Qt non-stick pan on medium heat, and bring it to a low boil, about 5 minutes. Use a silicone covered whisk to stir a few times to keep the milk from sticking and burning.
  3. Meanwhile, in a small bowl whisk together the rice flour with ⅔ cup cold water until smooth and without lumps.
  4. Reduce the heat to medium low and add the rice flour mixture into the hot milk and whisk with vigorous, constant motion until the mixture thickens and a few air pockets start bursting on the surface, about 5 minutes. Continue stirring with a whisk for another 2-3 minutes.
  5. Add 1 cup of the cold milk and continue whisking over medium low heat until it thickens again and a few air pockets burst on the surface. This will take about 7-10 minutes.
  6. Add the 4th cup of milk and whisk until it thickens but not bubbling. Add the sugar and rose water. Continue whisking over medium low until it thickens and a few air pockets burst on the surface.
  7. Increase the heat to medium and add the remaining 3 cups of cold milk one cup at a time and whisk until thickened with air pockets forming, before adding the next cup of milk. Each cup of cold milk will take 7-10 minutes to thicken over medium heat. Continue to whisk to prevent the custard from sticking to the pot.
  8. After the last cup of milk thickens and air pockets start bursting on the surface, whisk gently but continuously and simmer for another 3-5 minutes.
  9. The mixture will have a thin custard consistency and will thicken further as it cools.
  10. Pour the custard in 7 serving bowls immediately. Sprinkle the top with chopped pistachios and refrigerate uncovered for at least 2-3 hours to set before serving. Cover the chilled custard bowls tightly with a plastic wrap and store in the refrigerator for up to 3 days.
Rice flour and rose water are sold in the Middle Eastern and Mediterranean stores.
Recipe by Persian Mama at https://persianmama.com/creamy-rice-custard-fereni/