Sheer Birinj (Afghan Rice Pudding)

Creamy, delicate, and gently perfumed with cardamom, Sheer Birinj is a beloved Afghan rice pudding that transforms simple pantry staples into something deeply comforting and celebratory. Often served at family gatherings or as a sweet finish to a meal, this fragrant dessert sports a silky texture and subtle sweetness. Achieving that signature creaminess starts with the right rice. A short-grain white variety such as arborio or Calrose is essential, as its higher starch content creates the pudding’s consistency. This particular recipe come from Afghan refugee Fatima who is now forming a new life in Pittsburgh.

What is the History of Sheer Birinj?

Sheer Birinj, which literally translates to “milk and rice,” is one of the oldest traditional rice puddings in Afghan and Persian culinary history. Its roots extend back to the broader Middle Eastern and Central Asian traditions where milk-based desserts took the table for both nourishment and hospitality. In fact, historians and food researchers trace early versions of this dish to Persian cuisine, where they describe it in legend as the food of angels. They even say it was served when the Prophet Muhammad reached the seventh tier of heaven.

Sheer Birinj (Afghan Rice Pudding)

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• Author: Fatima

Print Recipe

Description

A fragrant and delicious Afghan rice pudding.

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Ingredients

Scale 1x2x3x

• 1 cup dry short grain white rice
• 5 cups whole milk
• ½ cup sugar
• 1 tsp cardamom
• Crushed almonds or walnuts for garnish (optional)

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Instructions

1. Begin by rinsing the rice in hot water to soften it. Then soak the rice for 1 hour. Drain the rice.
2. On the stovetop, place your milk in a large, heavy-bottom pot along with the drained rice. Bring to a slow boil, stirring frequently and decrease heat to medium-low so that it is just simmering.
3. Place a lid on the pan. The milk will begin to reduce and thicken as the rice cooks. Be sure it does not burn or stick to the bottom of the pan by stirring frequently.
4. After 1 hour add the sugar and cardamom. Continue to simmer on low heat for about 30 minutes with the lid on, stirring at least every 10 to 15 minutes.
5. Once it reaches the desired texture, remove the pot from the stovetop and cool. Move the sheer birinj to the desired serving dish and garnish with crushed almonds or walnuts if desired.
6. The finished sheer birinj can set in the fridge overnight.

Notes

Use a short grain white rice like arborio or Calrose rice.

Recipe by Fatima
Photography by Katie Long

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