Back to 4 servings 1 cup short-grain white rice, Iranian broken rice if available; rinsed and soaked 4-6 hours, then drained 4 cups water, for cooking the rice 0.125 tsp salt, a pinch 4 cups whole milk, full-fat for the richest result 0.5 cup sugar, white granulated; reduce if serving with sweet toppings 2 tbsp rose water, add to taste, up to 3 tablespoons 0.25 tsp ground cardamom 3 tbsp heavy cream, room temperature, optional, for extra richness ground pistachios, for serving ground cinnamon, for serving dried edible rose petals, optional
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1 Step 1: Rinse the rice in cold water until the water runs clear, then soak it in fresh water for 4 to 6 hours or overnight. Drain well.2 Step 2: Put the drained rice in a heavy pot with 4 cups fresh water and the salt. Bring to a boil over medium heat.3 Step 3: Reduce to medium-low and simmer, stirring often and mashing the rice against the pot with a spoon, until the rice is very soft and most of the water has been absorbed, about 30 to 40 minutes.4 Step 4: Stir in the milk, raise the heat until it just starts to simmer, watching closely so it does not boil over. Then reduce to low and cook about 15 minutes, stirring occasionally.5 Step 5: Stir in the sugar, rose water and cardamom. Cook 15 to 20 minutes more on low, stirring often to prevent scorching, until the pudding is thick and creamy.6 Step 6: Turn off the heat. In a small bowl, mix a few spoonfuls of the hot pudding into the room-temperature cream to temper it, then stir the mixture back into the pot.7 Step 7: Ladle the pudding into cups or small bowls. Serve warm, or refrigerate for a few hours until chilled and firmer. Garnish with pistachios, cinnamon and rose petals before serving.getsaucepan.com/r/864fd7e7-6371-5da5-9573-ebe71d0bf20a
Cook this in Saucepan Shir Berenj (Persian Rice Pudding) as one big step at a time. Hands free, with timers that ring.
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