Iranian Rice Pudding
 

Iranian Rice Pudding (Shir Berenj)

2 cups (1 pound) basmathi rice
1 quart milk
2 cups water
1 cup sugar
1/2 cup rose water
1 teaspoon cardamom

Wash rice in several changes of hot water, then put it in a deep
saucepan with the milk and water. Bring quickly to a boil, then reduce
heat and cook over very low heat, stirring and folding occasionally to
prevent rice from sticking to bottom, for 2 hours or until liquid has
cooked away. Combine sugar, rose water, and cardamom and stir into the
pudding. Cook, stirring, for 5 minutes. Pour into a serving dish and
serve either hot or cold. Honey or grape molasses replaces the sugar
when it is served cold.

Serves 4

Enjoy!

Source : The Art of Persian Cooking, by Forough Hekmat

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