This simple dessert has such an elegant flavor profile, the subtle aroma of the rose water with the fresh cardamom. Each bite tastes so warm and comforting. It’s a dish that is enjoyed across so many cultures with their own unique variations, most likely because of how well loved it is. I especially appreciate the soft and fluffy grains as they meld along with the creamy milk base, it makes for such a delightful bite. Be sure to watch as your milk mixture can burn if not stirred constantly.
I grew up eating sheer birinj for breakfast, as a dessert, truly any and all excuses I could conjure up. It is a pleasure to share with you my Afghan family’s recipe for this rice pudding dish. It’s an easy beginner recipe that I hope you enjoy as much as we do.
Ingredients
Method
- Boil rice with water on high heat until no water remains (approximately 5-10 minutes), such that your rice grains are now fluffy. Turn off heat
- Combine sugar, rose water, and cardamom with milk, stir well. Warm the milk in your microwave until hot (this typically can take 2-4 minutes depending on the strength of your microwave).
- Remove milk from microwave and stir well to ensure all ingredients have incorporated.
- Add heated milk to pot of boiled rice.
- Cook rice on medium low heat, stirring intermittently to ensure it does not burn as milk can burn easily. (Do not step away from your pot as this requires close attention, using a non-stick pan can help ease the process)
- Once all of the liquid has cooked into the rice (approximately 20-30 minutes) well such that you have a mostly sticky rice coated mixture and no more runny liquid remains, turn off your heat. This is more of a thick sticky rice than one with a runny liquid. Once you are able to see more rice grains than liquid and no runny liquid is left, you have completed cooking.
- Serve on a platter or in a bowl. Can be eaten hot or cold, depends on personal preference.
- Optional: garnish with crushed pistachios
