Description
A fragrant and delicious Afghan rice pudding.
Ingredients
Scale
- 1 cup dry short grain white rice
- 5 cups whole milk
- ½ cup sugar
- 1 tsp cardamom
- Crushed almonds or walnuts for garnish (optional)
Instructions
- Begin by rinsing the rice in hot water to soften it. Then soak the rice for 1 hour. Drain the rice.
- 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.
- 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.
- 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.
- 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.
- The finished sheer birinj can set in the fridge overnight.
Notes
Use a short grain white rice like arborio or Calrose rice.