Persian Milk and Rice Pudding (Shir Berenj) Recipe
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Ingredients:
Serves 4
1 cup rice, rinse and soak in 2 cups of water
1 cup water
3 cups whole milk
1/4 cup sugar
1/3 cup rose water
1 teaspoon ground saffron dissolved in 3 tablespoons hot water
Toppings:
Cinnamon, honey, grape molasses or jam
Method:
Rinse rice with cool water and soak in 2 cups of water, preferably overnight. If not, soak for at least two hours before cooking. Drain.
In a non-stick pot place rice and water on medium-low heat, bring to a gentle boil, lower the heat and simmer for15 minutes or until when water is absorbed. Then gradually add milk, stirring frequently to avoid getting a crusty bottom.
Once milk is absorbed by all the rice grains which usually takes about 40 minutes, add sugar, saffron and rose water. Stir well and cook for another 15-20 minutes. Make sure you are cooking on the lowest heat until it thickens.
When rice is well-cooked remove the pot from heat.
Transfer into a serving platter, single serving bowls or plates. Let it cool.
Garnish with cinnamon.
Shir berenj is usually served with drizzled honey on top, jam or grape molasses (shireh angoor) or date syrup. You can cut the amount of sugar in half if you are using any of the toppings. It entirely depends on your personal taste.
Enjoy!
Recipe and photo by: Azita
