- 1 cup rice
- 3 cups water
- 4-6 cups whole milk
- 1 cup sugar
- 1/3 cup rose water
Persian Rice Milk Pudding. Cooking:
Wash and soak rice with 4 cups cool water for two hours, drain the water. Place rice with 3 cups water (If you are going to use dry rice – not soaked, add 4 cups of water) in a pot on medium-low heat, bring to a gentle boil, lower the heat and simmer until water is absorbed and rice softens.
At this point, I blended the rice with a stick blender (My kids like a very smooth consistency). It is not a part of the cooking process, so you can skip that.
Gradually add milk, stir to avoid any lump. Turn the heat a little higher and bring to a boil again. Add sugar, stir until sugar is combined.
Keep simmering until all the milk is gone and the mix thickens. Stir now and then (occasionally) to avoid getting a crusty bottom. This is the kind of dessert that we don’t want to stick to the bottom.
When dessert comes to a desired consistency add rose water. Stir to combine for a minute or so. Turn off the heat, let the pot sit on the stove top and the content cool a little bit.
Transfer into serving bowls or platters. Let it cool at room temperature, then chill in the fridge. Serve with your favorite topping. Enjoy
I garnished the bowl with some pineapple marmalade. The above amount of ingredients made 4 bowls of shir berenj .
1-Sheer berenj in its traditional format is cooked without sugar and is served with drizzle of honey or jam on top.
1-Replace rose water with 2 tablespoons of cardamom if you dont have rose water available.
3-Sometimes I add a cup of light or half and half cream to make the sheer berenj richer and more delicious. If you do so you will get more calories but everyone will admire your dessert. Believe me!!!!
4-As I’ve mentiond above, sometimes I use immersion blender to give a smoother consistency to the sheer berenj (my kids like that way), and I always do it at the final step. But this time I did it at the first step (when rice was cooked) and I had to stir it frequently to avoid it from sticking to the bottom (I made double work for myself) and also it came up a kind of stretchy pudding, so I don’t suggest blending at the begining of the cooking process.