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Persian Rice Pudding (Sheer Berenj)
At a Glance
- Prep
- 20 minutes
- Cook
- 80 minutes
- Total
- 1 hr 27 min
- Servings
- 6.00 , serving(s)
Categories
- pudding
Cuisine
- Persian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Persian Rice Pudding (Sheer Berenj) brings together 1 cup rice, 2 cups water, 2 cups half-and-half cream (10%, table cream) in a practical dish for home cooking. It takes about 1 hr 27 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 cup rice
- 2 cups water
- 2 cups half-and-half cream (10%, table cream)
- 2 cups 2% low-fat milk
- 1/2 cup rose water (Use Iranian it is superior quality)
- 1 pinch sea salt
- good quality honey (to serve, I use local, organic, raw, honey) (optional)
- jam (to serve) (optional)
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Instructions
Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.
Enjoy warm with a very good quality honey or sweet preserve on top!
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