Ingredients
Yield: 20-24 servings
- 3 cups basmati rice
- 1 gallon whole milk
- 2 cups sugar
- 1 cup water
- 1/4 teaspoon saffron, crushed
- 1/4 teaspoon ground cardamom
- 2 tablespoons rose water
DessertsDairyShavuotMiddle East
Preparation
Step 1
Wash and rinse the rice well, then place into a very large pot. Add 1 ½ cups of water to the rice, or enough to just cover it by ½ inch. Bring water and rice to a boil over medium-high heat. Once the rice starts to expand and soften, add in the whole milk and mix to combine.
Step 2
Reduce the heat to low and cook for about an hour and a half, stirring often to avoid burning. The pudding is done once the milk has reduced and a spoon stands up straight on its own when placed into the pudding.
Step 3
Prepare the syrup: Place the sugar, water, saffron, and cardamom into a small pot over medium heat. Whisk the mixture to combine and bring to a low boil, then reduce the heat to low and stir for about 5 minutes. Remove the syrup from the heat and whisk in the rose water.
Step 4
Shir berenj can be served either warm or cold alongside a dish of saffron syrup. Allow each guest to sweeten the pudding with the syrup to their liking.
