Afghan Rice Pudding (Shir Berinj)
30-60 minutes
Middle East/Mediterranean
Serves: 4-6
A creamy Afghan dessert of rice and milk, lightly flavored with rose water and topped with crunchy pistachios, is all about indulgence with a touch of elegance.
Ingredients
1 cup Royal® Chef’s SecretTM Basmati Rice, rinsed
4 cups whole milk
2 cups water
1/2 cup sugar (adjust to taste)
1/4 tsp ground cardamom
2 tbsp rose water (optional)
1/4 cup slivered almonds or pistachios (for garnish)
1/4 tsp saffron threads, soaked in 2 tablespoons warm milk (optional)
Pinch of salt
Preparation
- In a large pan, bring the water to a boil. Add the rinsed Royal® Chef’s SecretTM Basmati Rice and cook over medium heat for 10-15 minutes until the rice is soft and most of the water is absorbed.
- Once the rice is tender, add the milk and stir continuously. Cook on low heat for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The mixture should start to thicken and become creamy.
- Stir in the sugar, ground cardamom, and a pinch of salt. Continue to cook for another 5-10 minutes until the pudding reaches your desired consistency. Add the saffron milk and rose water if using and mix well.
- Once thick and creamy, remove the rice pudding from heat. Serve warm or chilled, garnished with slivered almonds or pistachios.
Note: You can adjust the sweetness to your preference, and the rose water and saffron add an extra fragrant touch.
