Shir berenj

Shir berenj

Rice pudding

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
110g short-grain white rice
1 litre milk
pinch salt
55g sugar
1/2 teaspoon ground cardamom
2-3 teaspoons rosewater
honey, for drizzling (optional)

Method

  1. Rinse the rice only if necessary. Place in a heavy-based saucepan with 375 ml cold water and bring to the boil, stirring occasionally. Boil gently, uncovered, for 15 minutes, or until the water has been absorbed.
  2. Stir in the milk, add the salt and bring to a slow simmer. Simmer gently, uncovered, for 40 minutes, or until the pudding is thick. Stir occasionally with a wooden spoon and take care that the pudding does not scorch.
  3. Stir in the sugar, cardamom and rosewater to taste. Spoon into small bowls. Serve warm or chilled, with a little honey drizzled on top if desired.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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