Shir-berinj (rice pudding)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Rice |
| 1 | pint | Milk |
| 4 | ounces | Sugar |
| 4 | ounces | Sultanas |
| Rose water or vanilla | ||
| Pistachio nuts | ||
| From The Cookbook of the United Nations, by Barbara | ||
| United Nations Association of the U.S.A, 1967 | ||
| per Leti Labell | ||
| Fidonet COOKING echo | ||
Directions
Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.
Kraus