By Humaira
I started this blog to share my mother, Jeja’s, recipes with friends and family, but over time it has become a way for me to show the world a different side of Afghanistan... its awe-inspiring people, its delicious food and ancient culture.
As a way to continue this work and make the information more accessible, I have started a Facebook page. I invite you to join me to open the world to Afghan culture, Afghan writers and Afghan cuisine. This is going to be a collaborative page so if you have an Afghanistan related story, cultural event or a book, I want to hear about it. Email me, write a comment on the page or make a comment here.
Please comment, like and share this page with your friends and family.
Now, for the delicious and creamy Sheert Birinj, Afghan Rice Pudding recipe…
Countries around the world from Spain to Cambodia have a version of rice pudding. This sheer birinj recipe is uncomplicated, sweetened with sugar and seasoned simply with ground cardamom.
I like this recipe because there is no fussing involved; the whole thing is done in a lidded pot in the oven. The recipe calls for Calrose rice, a medium grain variety that is widely available. Afghans call it “the fat rice.” It’s shorter than basmati, and a little plump, but not nearly as dense as say, Arborio rice.
Afghans serve rice pudding as a dessert at parties, holidays, wedding or a special treat to visiting guests.
Soon, I’ll be releasing a video demonstration of my vegan sheer birinj recipe with oat milk and coconut oil. More recipes and video demonstrations are on my Youtube channel.
Creamy Cardamom Rice Pudding
Sheer Birinj
1/2 cup Calrose rice
1 1/2 cups whole milk
1 tablespoon butter
1/3 cup sugar
1/2 teaspoon ground cardamom
Dash cinnamon
2 tablespoons slivered almonds (optional)
Makes four servings
Preheat oven to 250 degree.
Put the rice, milk, butter, sugar, and cardamom in a medium pot with an oven-proof lid. Stir well, put on the lid and cook in the oven for 1 hour. After an hour, remove from the oven, stir, and continue to bake an additional 30 to 45 minutes until the pudding is creamy and moist, and the rice is tender. Don't overcook and let it dry out.
Let it cool for 10 minutes with the lid on. Spoon into serving bowls, sprinkle a little cinnamon on top and serve.
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