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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the rice several times until the water runs mostly clear.
Place the rice in a pot with 2 cups of water and cook over medium heat until the rice becomes very soft and the water is mostly absorbed.
Add the milk gradually and stir well.
Cook over low to medium heat for 30–40 minutes, stirring frequently so the rice does not stick to the bottom.
Add the sugar and continue cooking until the pudding becomes creamy and slightly thick.
Add the rose water and ground cardamom. Stir well.
If desired, add the heavy cream for extra richness.
Cook for another 5 minutes, then remove from the heat.
Pour into serving bowls and garnish with cinnamon or crushed pistachios.
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For a richer pudding, add heavy cream towards the end of cooking.
Can I use a different type of rice?
Yes, but the texture may vary. White rice is recommended for the best results.
How can I make it vegan?
Substitute milk with a plant-based milk like almond or coconut milk.
Can I make it ahead of time?
Yes, Shir Berenj can be made ahead and served chilled. Store in the refrigerator for up to 3 days.
What can I use instead of rose water?
You can use vanilla extract for a different flavor profile.
How do I prevent the rice from sticking?
Stir frequently while cooking to prevent the rice from sticking to the bottom of the pot.
