Shir Berinj - Afghan rice pudding
Prep time
5 MinCook time
40 MinTotal time
45 MinShir Berinj - Afghan rice pudding
Shir berinj is a pudding consisting of shir (milk) and berinj (rice). It's a common dessert in countries like Afghanistan, Iran, and Azerbaijan. The sticky pudding is flavored with rose water and cardamom, which gives it a unique and delicious flavor.
Ingredients
- 1 cup (200 g) uncooked short-grain white rice, washed, soaked 4 hours
- ¼ cup (60 mL) water
- 3 cups (720 mL) unsweetened oat milk
- ¼ cup (56 g) granulated sugar
- 2 tbsp (30 mL) rose water
- ¼ tsp ground cardamom
- Optional garnish :Dried rose petals, Ground cinnamon, Roasted pistachios
Instructions
- To a saucepan on medium-high heat, add the drained rice and water. Let the rice soak up all the water while stirring occasionally, this will take about 5 minutes.
- Add the oat milk, bring the milk to a very light simmer and cook uncovered for 20 - 25 minutes, stirring every few minutes. Stir occasionally.
- When the rice is cooked, add the sugar and cook for 2 more minutes. Make sure to keep an eye on it, as the sugar can burn quickly.
- Remove the pan from the heat, stir in the rosewater and cardamom, and allow it to cool off completely. Garnish with cinnamon, rose petals, and pistachios, and enjoy!
Notes
Traditionally, the rice is soaked. If not soaked, simply add more milk. For every 1 cup of dry rice, 4 cups of milk should do the trick.
Rosewater is a common ingredient in some Middle Eastern cuisines and gives the recipe a floral taste. You might find it in your local Asian supermarket. If you’re not accustomed to the taste, consider adding less to start.
Personal Note: Cinnamon is traditionally only added to the top decoratively, but as a kid, I preferred it when my mum mixed it into my rice while it was cooking. You're welcome to do the same if you're also a cinnamon lover!
Disclaimer: Some or all allergens may not be listed