Desserts & Sweets🥮Sweet Bakery & Toasted Nut Aroma

Shir Berenj (Milk Rice)

Name: Shir Berenj (Milk Rice)
Prep time: 2 h
Cook time: 50 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 1 cup Persian or short-grain basmati rice, soaked in water for 2 hours; 6 to 7 cups whole milk; 1/2 cup rosewater (golab); 1/2 cup heavy cream (khameh, optional for extra richness); 1/2 to 3/4 cup granulated sugar (or serve plain with jam/honey on the side); 1/2 teaspoon ground cardamom (hail); Cinnamon and crushed pistachios (for garnish)

شیر برنج سنتی با گلاب، هل و خامه

I have been wanting to make this for a long time! Thought why not today when I am slightly bored and have already taken care of all my errands for the day. I usually like to have shir berenj that is sweet, so I add sugar as well, and cardamom gives it that extra aroma 🙂.

Prep Time

2 hours (soaking)

Cook Time

50 mins

Total Time

2 hr 50 min

Servings

4-6 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sour Cherry Jam (Morabayeh Albaloo)HoneyFresh Cardamom Tea

🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 7

1 cup Persian or short-grain basmati rice, soaked in water for 2 hours

6 to 7 cups whole milk

½ cup rosewater (golab)

½ cup heavy cream (khameh, optional for extra richness)

½ to ¾ cup granulated sugar (or serve plain with jam/honey on the side)

½ teaspoon ground cardamom (hail)

Cinnamon and crushed pistachios (for garnish)

Step-by-Step Instructions

طرز تهیه

Soak and pre-cook rice: For the rice to get softer faster, soak it in water for 2 hours. In a pot, cook the drained rice with 1.5 to 2 cups of water over medium heat until the water evaporates and the rice is very soft and swollen.

Add milk: Pour in the 6 to 7 cups of whole milk. Turn heat to medium-low and stir occasionally to make sure the rice mixes with the milk and doesn't stick to the bottom.

Simmer and thicken: Simmer gently for 35 to 45 minutes until the pudding thickens and grains are meltingly tender. Stir in the sugar, ground cardamom, and heavy cream (khameh) if using for a luscious velvety texture.

Add rosewater: Stir in the rosewater during the last 5 minutes of cooking. Allow it to cook for an additional 10 minutes until thick and aromatic.

Cool and serve: Pour the Shir Berenj into a large decorative serving bowl or individual bowls. Let it cool down to room temperature, then dust with ground cinnamon and crushed pistachios. Serve warm, or chill in the fridge! 🙂

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