Microwave Persian Rice Pudding (Shir Berenj)
"Experience the soul-warming elegance of traditional Persian Shir Berenj, reimagined for modern convenience without sacrificing its signature velvety texture and intoxicating floral aroma."
Instructions
Rinse the jasmine rice under cold running water until the water runs clear. Soak the rice in hot water for 2 to 3 hours to encourage a softer, creamier texture, then drain well.
Place the soaked rice in a deep microwave-safe dish with a minimum 2-liter capacity. Add 1 cup of the water and microwave uncovered on high power for 10–15 minutes, stirring once halfway through, until the rice begins to soften and absorb the liquid.
Add the milk and salt, stirring thoroughly. Return the dish to the microwave and cook uncovered on high for 20 minutes, stirring once during cooking to prevent the rice from sticking or boiling over.
Stir in the sugar and continue microwaving uncovered for another 15–20 minutes, stirring once, until the pudding becomes creamy and lightly thickened.
Remove from the microwave and stir in the rose water. Allow the pudding to rest for a few minutes; it will continue to thicken as it cools.
Serve warm or chilled, garnished with ground cinnamon and slivered pistachios.