Afghan Milky Rice Pudding

Name: Afghan Milky Rice Pudding
Prep time: 1 h
Total time: 1 h
Yield: For 4–6 people
Cuisine: Afghanistan
Ingredients: ¼ tsp ground green or white cardamom seeds; 28 g/1 oz/¼ cup finely ground or chopped pistachios or almonds; 2 tsp rose water; ¼ tsp ground green or white cardamom seeds; 505 ml/18 fl oz/2¼ cups milk; 112 g/4 oz/½ cup sugar; 112 g/4 oz/½ cup short grain rice, washed and drained; 570 ml/1 pint/2½ cups water; 28 g/1 oz/¼ cup finely ground or chopped pistachios or almonds; 28 g/1 oz/¼ cup finely ground or chopped pistachios or almonds

Sheer Birinj

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

In Noshe Djan, Helen Saberi describes this as similar to an English milky rice pudding. For me, the taste is surprisingly different, just because of the cardamom seeds and rose water.

Ingredients

112 g/4 oz/½ cup short grain rice, washed and drained
570

Asia
Afghanistan

Method

Put the rice and the water in a saucepan and bring it to the boil. Turn down the heat and simmer it, stirring from time to time, until the rice is cooked and soft and all the water has evaporated or been absorbed.

Add the milk, bring it back to the boil, turn down the heat and continue simmering until the mixture thickens a little. Add the sugar. Go on simmering, stirring often to preve