Friday, August 7, 2009

Shir Berenj (rice pudding)

1/2 c short grain rice
1 1/2 cups cold water
4 cups milk
pinch of salt
1/4 c sugar
2-3 teaspoons rosewater
1/2 teaspoon ground cardamom
honey for serving (optional)
1. Rinse rice if necessary. Place in a heavy pan with water and bring to
a boil, stirring occasionally. Boil gently, uncovered, for 15 minutes
until water is well absorbed.
2. Stir in milk, add salt and bring to a slow simmer. Simmer gently,
uncovered, for 40 minutes until pudding is thick. Take care that pudding
does NOT scorch. Srit occasionally with a wooden spoon.
3. Add sugar, rose water, to taste, and cardamom. Stir to blend and turn
into small bowls. Serve warm or chilled with a little honey drizzled on top
if desired.


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