Shir berenj – rosewater rice pudding

Ingredients

• 120 g short-grain rice
• 3 dl water
• 8 dl whole milk
• 60 g sugar
• 1 tbsp rosewater
• 1 pinch salt
• 25 g chopped pistachios

Method

1. 1Rinse rice and cook with water for 15 minutes until most water is absorbed.
2. 2Add milk and salt. Simmer over low heat for 30–35 minutes, stirring frequently, until rice is completely tender.
3. 3Stir in sugar and cook for another 5 minutes. Add rosewater and remove from heat.
4. 4Divide between four bowls and top with pistachios. Serve warm or chilled; the pudding thickens as it cools.