شیربرنج Shir Berenj is a creamy, sweet and rosewater scented rice pudding. In our language Persian/Farsi, "shir" means milk and "berenj" means rice. Simmering rice and milk and simmering until well-cooked with the right consistency is what this pudding is all about. The recipe that I'm offering here is the one that my mother used to make frequently. Using short grain rice is preferred for this dish. As for the milk, since we usually drink 1% milk that's what I used in cooking this pudding too. However, using whole milk is recommended since it would enhance the flavor and make the pudding more creamy.
- Rinse rice with cool water and soak in water, preferably overnight or at least for eight hours. Drain.
- In a non-stick pot place rice and 2 cup of water on medium-low heat, bring to a gentle boil, lower the heat and simmer for about 15-20 minutes or until the water is fully absorbed. Then gradually add milk, stirring frequently to avoid getting a crusty bottom. This is a dish that we don't want to form a tah-dig at the bottom!
- Once milk is absorbed by all the rice grains which usually takes about 40 minutes, add sugar, cardamom and rosewater. Stir well and cook for another 20-30 minutes. Make sure you are cooking on the lowest heat until it thickens.
- When rice is well-cooked remove the pot from heat.
- Transfer into a serving platter, single serving bowls or plates. Let it cool.
- Garnish with cinnamon.