Afghan Rice Pudding (Shir Berenj)
A delicate and creamy rice pudding, subtly sweetened and flavored with cardamom and rosewater, often served as a dessert or a light breakfast.
🧂 Ingredients
- 150 g Short-grain rice(such as Arborio or sushi rice, rinsed)
- 1 liter Milk
- 250 ml Water
- 100 g Sugar(or to taste)
- 3 crushed Cardamom pods
- 1 tsp Rosewater(optional)
- 2 tbsp Pistachios(chopped, for garnish)
- 1/2 tsp Cinnamon powder(for garnish)
👨🍳 Instructions
- 1
Combine the rinsed rice, milk, water, and crushed cardamom pods in a heavy-bottomed saucepan.
- 2
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- 3
Once simmering, reduce the heat to low and cook, stirring frequently, for about 30-40 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
- 4
Stir in the sugar and cook for another 5 minutes, until the sugar is dissolved and the pudding is smooth.
- 5
Remove from heat. Stir in the rosewater, if using.
- 6
Discard the cardamom pods.
- 7
Pour the rice pudding into individual serving bowls.
- 8
Allow to cool slightly before serving. It can be served warm or chilled.
- 9
Garnish with chopped pistachios and a sprinkle of cinnamon powder before serving.
💡 Pro Tips
- ✓Using short-grain rice is key for a creamy texture. Do not substitute with long-grain rice.
- ✓Stirring frequently is crucial to prevent the pudding from sticking to the bottom of the pan and to ensure a smooth consistency.
- ✓Adjust the sugar to your desired sweetness. You can also add a touch of honey.
🔄 Variations
- Add a few strands of saffron (soaked in a tablespoon of warm milk) for a beautiful color and subtle flavor.
- Serve with fresh fruit like berries or sliced peaches.