RICE PUDDING WITH MILK
Sheer Berenj
(Recipe Prepared by: N. Shaida)

Ingredients
250 g (8 oz) pudding rice 
500 g (1 Ib) sugar 
1 litre (2 pints) milk 
1/2 teaspoon ground cardamom 
2 dessertspoons rosewater 
pistachio and almond silvers 
 

 
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Recipe

Wash the rice and soak in water covering 2 1/2 cm (1 in) above rice level for half an hour.  Bring to the boil and cook until soft, then add sugar, milk, cardamom and rosewater. Continue cooking until the liquid has been absorbed. Stirring is required from time to time and being careful it doesn't stick, especially towards the end. When it becomes thick and creamy, pour into a bowl and leave it to cool. Serve well chilled and garnished with pistachio and almond slivers
 


   

  
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