شیربرنج Shir Berenj is a creamy, sweet and rosewater scented rice pudding. In Persian/Farsi, "shir" means milk and "berenj" means rice. This is my mother's recipe that she used to make frequently. Short grain rice is preferred for shir berenj. As for the milk, since we usually drink 1 percent low-fat milk that's what I used in this pudding too. However, using whole milk is recommended since it would enhance the flavor and makes the pudding more creamy.
- Rinse rice with cool water and soak in water, preferably overnight or at least for eight hours. Drain.
- In a non-stick pot add rice and 2 cup of water on medium-low heat, bring to a gentle boil, lower the heat and simmer for about 15-20 minutes or until the water is fully 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 almost fully absorbed about 30 minutes, add sugar, cardamom and rosewater. Add more milk if needed. Stir well and simmer for another 20-30 minutes over low heat until it thickens. Leave the lid slightly ajar.
- Remove from heat and transfer the pudding into a large serving platter or single serving bowls or plates. Let it cool.
- Garnish with cinnamon.