📝 About This Recipe
Sher-Berinj, which translates to 'Milk Rice' in Dari, is a cornerstone of Afghan hospitality and a beloved comfort food often served at breakfast or as a celebratory dessert. Unlike its thicker Western counterparts, this version is prized for its delicate floral aroma of rosewater and the warming punch of freshly ground cardamom. It is a silky, creamy masterpiece that perfectly balances the simplicity of short-grain rice with the richness of full-fat milk and the crunch of vibrant pistachios.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain white rice (such as Egyptian or Pearl rice; rinsed until water runs clear)
- 2 cups Water (for the initial softening of the rice)
- 1/4 teaspoon Salt (to balance the sweetness)
The Creamy Infusion
- 4 cups Whole milk (full-fat provides the best texture)
- 1/2 cup Heavy cream (for extra silkiness)
- 3/4 cup Granulated sugar (adjust to taste)
- 1 teaspoon Green cardamom pods (freshly ground seeds)
- 2 tablespoons Rosewater (culinary grade)
Garnish and Finish
- 2 tablespoons Pistachios (slivered or crushed)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried rose petals (edible, for a beautiful finish)
- 1/2 teaspoon Ground cinnamon (for dusting)
👨🍳 Instructions
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1
Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear to remove excess starch.
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2
In a heavy-bottomed pot, combine the rinsed rice, 2 cups of water, and the salt. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the rice is very soft and the water is mostly absorbed.
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4
Using a wooden spoon or a potato masher, lightly lightly crush some of the rice grains against the side of the pot to release more starch, which creates a creamier consistency.
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5
Pour in the 4 cups of whole milk and the heavy cream. Increase the heat to medium-low to bring the mixture to a gentle simmer.
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6
Cook uncovered for 25-30 minutes, stirring frequently with a wooden spoon to prevent the rice from sticking to the bottom or the milk from scorching.
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7
As the mixture thickens to a porridge-like consistency, stir in the granulated sugar and the freshly ground cardamom.
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8
Continue to cook for another 5-10 minutes. The pudding is ready when it coats the back of a spoon and the rice is translucent and very tender.
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9
Remove the pot from the heat and stir in the rosewater. Adding it at the end preserves its delicate volatile aroma.
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10
Pour the Sher-Berinj into a large shallow serving platter or individual bowls. Smooth the surface with the back of a spoon.
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11
Let the pudding cool to room temperature. As it cools, a traditional thin 'skin' will form on top, which is a signature characteristic of Afghan rice pudding.
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12
Once cooled, garnish generously with slivered pistachios, almonds, a dusting of cinnamon, and dried rose petals.
💡 Chef's Tips
Use a heavy-bottomed pot (like a Dutch oven) to ensure even heat distribution and prevent the milk from burning. Always use freshly ground cardamom seeds rather than pre-ground powder for a significantly more vibrant flavor profile. If the pudding becomes too thick after cooling, you can stir in a splash of warm milk to loosen it before serving. For an extra rich version, you can soak the rice in water for 2 hours before cooking to ensure maximum softness. Be careful with the rosewater; start with one tablespoon and taste, as brands vary in potency and too much can taste soapy.
🍽️ Serving Suggestions
Serve at room temperature or chilled as a refreshing summer dessert. Pair with a hot cup of Afghan tea (Chai) infused with cardamom and saffron. Serve alongside fresh naan or flatbread if enjoying it for a traditional Afghan breakfast. Top with a drizzle of honey or a few threads of saffron for an even more decadent presentation. Accompany with fresh seasonal fruits like pomegranate seeds or sliced pears to contrast the creamy texture.