adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy rice puddings with rosewater (Shir berenj)
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Transport your taste-buds to Iran with this exotic rice pudding recipe.
Ingredients:
  • 200g basmati rice
  • 500ml milk
  • 250ml water
  • 140g caster sugar
  • 60ml rosewater
  • 185ml thickened cream
  • 1 tsp ground cardamom
  • Silver cachous, to decorate
  • Dried rose petals or rosebuds, to decorate
Instructions:
  • In a saucepan over high heat, bring rice, milk, and water to a boil. Reduce heat to low and simmer, stirring occasionally, for about 1 hour until rice is tender and liquid is nearly absorbed.
  • Combine sugar, rosewater, cream, and cardamom in a saucepan. Cook over low heat, stirring occasionally, for 10 minutes until the rice pudding thickens. Allow it to cool for 15 minutes before serving.
  • Prepare 8 x 1/2 cup (125ml) timbales or cone-shaped moulds by rinsing them with water. Fill the timbales with the rice mixture and then gently invert them onto plates. Top with cachous and rose petals. Serve immediately. For a different presentation, spoon the warm rice mixture into serving bowls and sprinkle with cachous and rose petals before serving.

Similar Recipes