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Cardamom and Rose Water Rice Pudding (Shir-berenj)
from the kitchen of Sharmagne Leland-St.John

1 cup basmati rice, thoroughly washed
4 cups whole milk
2 cups water
3⁄4 cup sugar
3 tablespoons rose water
Seeds from 2 cardamom pods, ground
Rose petals

In a heavy saucepan combine the milk, water and rice.
Bring to a boil and simmer for 2 hours over a very low heat
until most of the liquid has been absorbed, stirring occasionally
to prevent sticking.  The texture should be similar to tapioca.

Mix in the sugar, the rose water and cardamom and cook
together for an additional five minutes while stirring. Taste for 
seasoning and adjust if necessary. Transfer to a serving dish
and let cool to room temperature. Drizzle the honey on top
and garnish with a couple of rose petals before serving.


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