Shir-Berinj (Rice Pudding)
Source: The Cookbook of the United Nations by Barbara Kraus

1/4 lb Rice
1 pint Milk
4 ounces Sugar
4 ounces Sultanas
Rose water or vanilla
Pistachio nuts

Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it
to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and
sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with
pistachio nuts. Serve hot or cold.

4 servings

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