Shir Berenj is a gluten-free, creamy, sweet rice pudding, flavoured with oriental aromas like cardamom and rosewater.
Wash round grain rice well and soak in 200 ml water for 2 hours. My grandma even let the rice soak overnight in 200 ml rose water.
Bring the rice together with water (or rose water) to a boil, turn down to medium heat and continue cooking until the water has evaporated.
Once the water has evaporated, add step by step 200 ml of the milk, stir and bring to the boil. Continue 3 times until the milk is finished and keep on stirring well!
Once all the milk is stirred in, add the cardamom and sugar and let it sit on the lowest heat for another 15 minutes.
Add the rose water at the end.
Serve either hot or cold, as desired. For sweetness, enjoy with nuts, fruits or with rose, date or grape syrup.