SAEDNEWS: Rice pudding (Shir Berenj) is one of Iran’s traditional desserts, prepared in various forms across the country. Its basic ingredients include milk, rice, and rosewater.
This versatile dish is commonly served during Ramadan as a nutritious meal for breaking the fast, but it’s also enjoyed as breakfast, a snack, or even a complete meal by people of all ages. Additionally, rice pudding is a great autumn dessert for cozy evenings. Packed with calcium, protein, phosphorus, and vitamins A and B, it promotes healthy skin, helps alleviate fatigue and depression, and is easy to digest. Making rice pudding is simple, and its wholesome ingredients add to its appeal.
2 cups rice
8 cups milk
1 cup sugar
½ cup cream
30 g butter (optional)
1 cup rosewater
Pistachio powder for garnish
¼ tsp salt
Take the cream out of the fridge to bring it to room temperature. Wash the rice in a bowl and soak it in water. Afterward, drain the excess water.
In a pot, cook the rice with 3 cups of water over low heat until most of the water evaporates and about 1 cup remains. Once the rice softens and the remaining water has evaporated, add the milk. Allow the rice to cook thoroughly and break apart. Stir in the butter.
Dissolve the sugar in ½ cup of boiling water and stir until fully dissolved. Add this to the rice and milk mixture. Stir continuously to ensure the sugar blends completely.
Add the rosewater to the mixture and stir well so its flavor spreads evenly. If you plan to add cream, mix a portion of the rice pudding in a separate bowl with the cream. Let it cool slightly before combining it back into the pot. Stir and cook for another 5 minutes, then turn off the heat.
Cover the pot with a lid or kitchen towel and let it sit for 10 minutes to thicken and settle. For a more decorative presentation, soak almond slivers in water an hour before cooking and add them during the cooking process. For a molded version of rice pudding, allow most of the liquid to evaporate so it thickens. Press the pudding into molds, refrigerate until set, and then invert onto a serving dish. Garnish with pistachio powder for a vibrant contrast before serving.
Flavor Enhancement: Add rosewater during the final stages of cooking for a delightful aroma.
Sugar Substitutes: Skip sugar if using grape syrup or rose jam as a sweetener.
Cooking Tips: Raise the heat when adding milk, but reduce it to medium once the milk boils. Keep the lid off while cooking to prevent overflowing.
Using Rock Candy: Dissolve it in water as a sugar alternative.
For a Dessert Texture: Let the pudding’s liquid fully evaporate for a thicker consistency, then mold and chill for several hours before serving.
Rice Choice: Use broken rice or crush it slightly with a spoon for better texture.
Nut Infusion: Soak pistachio and almond slivers in rosewater and sugar overnight to remove bitterness and enhance flavor.
Regional Variations: In Tabriz, rice pudding is served with rose jam for a delightful aroma and flavor. Others enjoy it with grape syrup.
Saffron Addition: For a saffron-infused version, add steeped saffron along with rosewater and sugar.
Creamy Variation: Replace 1 cup of milk with 1 cup of cream for a richer flavor.
Cinnamon Twist: Add one or two cinnamon sticks to the milk while boiling for extra warmth and aroma.
Rice pudding is a simple yet nourishing dessert that can be customized for various tastes and occasions. Enjoy this wholesome dish and its many delightful variations!
