Search for anything:

Shir-Berinj (Rice Pudding)

afghan, desserts

1/4 lb rice
1 pint milk
4 oz sugar
4 oz sultanas
1 rose water or vanilla
1 pistachio nuts

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. From The Cookbook of the United Nations, by Barbara Kraus United Nations Association of the U.S.A, 1967 per Leti Labell Fidonet COOKING echo

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU