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SHIR BERENJ شیر برنج
SHIR BERENJ - Persian Rice Pudding
Time: About 45 minutes
Servings: Ten 6-ounce heat proof serving bowls
You will need: One 5-Qt nonstick stockpot
Recipe type: Dessert
Cuisine: Persian/Azeri
  • 1 cup plus 2 TBSP Jasmine rice, or Calrose (sushi) short grain rice (Jasmine is more aromatic)
  • 4 cups cold water
  • ¼ tsp salt
  • 7 cups whole milk (may use 2% for a lighter version)
  • 3 TBSP rosewater
  • Fruits
  • Nuts
  • Maple syrup
  • Fruit preserves
  • Fruit syrup
  • Drizzle of honey with a sprinkle of ground cardamom
  • Melted chocolate (a nontraditional treat for the chocolate lovers!)
  1. Pick through the rice and wash it 3-4 times or until the water is almost clear. Drain as much of the water as possible.
  2. Place the rice in the nonstick stockpot. Add 4 cups of cold water and ¼ tsp salt. Bring it to a boil over medium heat. Reduce the heat to medium low and cook uncovered until the rice grains fall apart and have a creamy texture. Most of the water will be cooked off, about 20-25 minutes.
  3. Pour 7 cups of milk into a microwave safe bowl and heat it on high power until very hot.
  4. Add the milk two cups at a time to the cooked rice. After each addition continue cooking over medium-low heat. When the mixture comes to a soft boil and thickens, add more. This will take from 5 to 10 minutes. As you add more milk it will take longer to thicken.
  5. Add the last cup of milk and rosewater. Cook 10 more minutes and stir several times. The pudding will be creamy and thick, and it will thicken further after it is chilled.
  6. Remove the pot from the heat and ladle the Shir Berenj among the serving bowls.
  7. Cool for 10 minutes at room temperature then cover the bowls with a loose plastic wrap or a small plate and refrigerate for 2-3 hours.
  8. To serve Shir Berenj, set the table with maple syrup, honey, melted chocolate, fruits, nuts, ground cardamom and fruit syrup or preserve of your choice and let everyone choose their favorite topping.
Recipe by Persian Mama at