Thursday, January 19, 2012

Sher Berinj (Afghani Rice Pudding)

Rice pudding is always a family favorite. And, to no one's surprise, this Afghani version was the hit of the evening.


2 C brown basmati rice
2 C milk
1/2 C organic granulated sugar
1/2 C dried cherries (the original recipe called for raisins)
rose water
almonds (the original recipe called for pistachios)

Begin to cook the rice in water. As it softens, add milk, allowing the pudding to thicken, stirring constantly. When it has reduced add sugar and cherries. Cook until you have a thick custard approximately 15 to 20 minutes. Remove from heat and flavor to taste with rose water. Sprinkle with nuts; I stirred in sliced almonds and topped the dish with raw cashews. Serve hot or cold.

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