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Saffron Milk Custard

Easy and tasty, for any occasion.

Servings: 4 


  • 1 pinch of grinded saffron 
  • 1 cup rice flour 
  • 1 1/3 cup sugar 
  • 1/2 gallon of milk (6-8 cups of milk) 
  • 3 tablespoons rosewater  
  • 1 pinch of grinded saffron 
  • 1-2 tablespoons of crushed pistachios or slivered almonds for garnish 

Make the magic happen 

  • In a bowl add 2 cups of cold milk to the rice flour and let it soak for at least 1/2 an hour before cooking.  
  • In a heavy bottom pot, bring the remaining milk to a gentle boil, add the flour and milk mixture and lower the heat to medium-low. Give it a good stir.  
  • Mix in the sugar and stir frequently. Cook for about 20 minutes, add the rose water and cook for an additional 10 minutes.  
  • Serve in a large bowl or small individual size bowls. Garnish with crushed pistachios or slivered almonds.  
  • Fereni (custard) may be served warm, cold or at room temperature. 


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