Shir Berenj (شیربرنج) — Afghan Milk Rice Pudding with Cardamom

• 120 gbasmati rice (rinsed until water runs mostly clear)
• 480 mlwater
• 1200 mlwhole milk
• 90 ggranulated sugar
• 1.5 tspcardamom (ground)
• 0.25 tspsalt
• 1 tsprose water (optional but traditional)
• 18 gpistachios (finely chopped, for garnish)
• 18 gslivered almonds (lightly toasted, for garnish)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Drain well, then set the rice aside for 2 minutes so excess water drips off and the grains don’t dilute the milk later.

2. 2

   Add the rice and 480 ml water to a medium heavy-bottomed pot and bring to a gentle boil over medium heat. Reduce to low and simmer 10–12 minutes until the rice is very soft and most of the water has evaporated, stirring twice to prevent sticking.

3. 3

   Pour in the milk and stir thoroughly to loosen the rice from the bottom of the pot. Bring just to a bare simmer, then reduce heat to low and cook 35–40 minutes, stirring every 2–3 minutes so the milk doesn’t scorch and the rice breaks down into a creamy texture.

4. 4

   Stir in the sugar and salt and continue simmering for 5 minutes, keeping the heat low. The pudding should look slightly looser than your final target because it thickens as it cools, so stop when it coats a spoon and slowly runs off in a thick ribbon.

5. 5

   Add the ground cardamom and rose water and stir for 60 seconds to bloom the aroma without overcooking the fragrance. Turn off the heat and rest the pot, covered, for 10 minutes so the flavors round out and the surface settles.

6. 6

   Portion into 6 bowls (about 250 ml each) for serving. Garnish each bowl evenly with chopped pistachios and toasted slivered almonds, then serve warm or chill at least 2 hours for a firmer, spoonable pudding.