I don’t have much of a sweet tooth, but I make an exception with a lot of Iranian desserts like bakhlava and zoolbiya. Still, my favorites tend to veer towards the lighter sweets, like faloodeh. So when I tried fereni, a rosewater-inflected rice pudding for the first time a few months ago, I was pleasantly surprised at how refreshing and light its taste was. I tried making it at home recently and loved the results. Go easy on the rosewater – a little goes a long way.
1/4 cup rice flour
1/2 cup sugar
4 cups milk
2 tablespoons rosewater
1. Pour milk in a large saucepan over medium heat and add rice flour, stirring to dissolve. Add rosewater and sugar.
2. Stir constantly over heat until mixture comes to a slow boil and is thick enough to coat the back of a spoon.
3. Remove from heat and transfer to individual serving bowls, and let cool. Serve cold or at room temperature.