Persian Rice Pudding (Sheer Berenj)

This is my favorite rice pudding. It is nice and creamy but not too heavy. The Persian version of rice pudding is very simplistic, yet beautiful in flavor masha Allah. Sheer Berenj on its own is simply made with rice, water, milk and rosewater. I love it because it is not too sweet you add a sweet topping such as a good honey or a sweet preserve (jam). Modified from a recipe found on http://mypersiankitchen.com.

• Ready In: 1 hr 27 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup rice
• 2  cups water
• 2  cups half-and-half cream (10%, table cream)
• 2  cups 2% low-fat milk
• 1⁄2 cup rose water (Use Iranian it is superior quality)
• 1  pinch sea salt
•  good quality honey (to serve, I use local, organic, raw, honey) (optional)
•  jam (to serve) (optional)

Directions

1. Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
2. Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
3. After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.
4. Enjoy warm with a very good quality honey or sweet preserve on top!