In our language Persian/Farsi, "shir" means milk and "berenj" means rice. Placing rice, the staple of Iranian cooking, in a pot along with milk and simmering it till well-cooked with the right consistency is what this pudding is all about. The recipe that I'm offering here is the one that my mother used to make frequently. Using short grain rice is preferred for this dish. As for the milk, since we usually drink 1% milk that's what I use in cooking too. However, using whole milk is recommended since it would enhance the flavor and make the pudding more creamy.
- Rinse rice with cool water and soak in 2 cups of water, preferably overnight. If not, soak for at least two hours before cooking. Drain.
- In a non-stick pot place rice and water on medium-low heat, bring to a gentle boil, lower the heat and simmer for15 minutes or until when water is absorbed. Then gradually add milk, stirring frequently to avoid getting a crusty bottom. This is a dish that we don't want to form a tah-dig at the bottom!
- Once milk is absorbed by all the rice grains which usually takes about 40 minutes, add sugar and rose water. Stir well and cook for another 15-20 minutes. Make sure you are cooking on the lowest heat until it thickens.
- When rice is well-cooked remove the pot from heat.
- Transfer into a serving platter, single serving bowls or plates. Let it cool.
- Garnish with cinnamon.