Rice pudding is an old-fashioned favorite that takes advantage of humble ingredients like rice, milk and sugar to create a creamy dessert. This Iranian version of rice pudding, known as Shir-e-Berenj, is particularly delicious, with a hint of cardamom and rosewater providing a delicate flavor and fragrance. As an added bonus, it's a quick and easy recipe that can be ready in as little as 30 minutes.
Ingredients
1 cup of long-grain white rice
4 cups of whole milk
1/2 cup of white sugar
3 tablespoons of crushed cardamom
1 teaspoon of rosewater
Instructions
Pour the rice into a medium saucepan and add 2 cups of the milk. Bring the mixture to a gentle boil over medium-high heat, stirring constantly.
Reduce the heat to medium-low and simmer, stirring often, for 10 minutes. The rice should be tender and most of the milk should be absorbed.
Stir in the remaining 2 cups of milk, the sugar, cardamom and rosewater. Simmer, stirring occasionally, for 10 minutes.
Remove the pot from the heat and let cool for 5 minutes before serving. Serve warm or cold.
Serving Suggestions
Shir-e-Berenj can be served with a variety of delicious toppings, such as raisins, slivered almonds and pistachios. A dollop of whipped cream adds a special touch, as does a sprinkle of cinnamon or a drizzle of honey.
Enjoy!
Shir-e-Berenj is a delicious way to enjoy one of the world's oldest desserts. With its simple ingredients and straightforward technique, you can easily make this Iranian rice pudding in less than 30 minutes. Serve it warm or cold, plain or with your favorite toppings, and enjoy the creamy, comforting flavor.
