Name: Cardamom and Rose Water Rice Pudding (Shir Berenj)
Yield: Serves 6
Cuisine: Iran
Ingredients: Pale honey (optional); 6 to 8 pistachios, coarsely chopped (optional); 1 cup short-grain rice or broken long-grain rice (see Note); 2 cups water; 4 cups whole milk; 1 cup sugar, or more to taste; 3 tablespoons rose water; Seeds from 2 green cardamom pods, ground (1 scant teaspoon)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Like the Spanish arroz con leche, this Persian rice pudding is made of rice slow-cooked in milk. Flavorings are added near the end of cooking and include aromatic rose water as well as cardamom. Top with a sprinkling of chopped green pistachios if available. If you wish, sweeten the pudding further by drizzling on a little pale honey.