Afghan Rice Pudding – Sheer Birinj

written by Mirriam Seddiq
8 · 26 · 21

Afghan rice pudding is a staple dessert in Afghanistan. But Afghans are not alone in their love of rice pudding. Rice puddings of different styles are available all around the world. From China to the US to Eastern Europe, everyone has rice pudding.

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You will recognize all of our typical flavors: cardamom, rose water, pistachios, etc.

This recipe is best to let age overnight in the fridge. The flavors really get a chance to fuse together.

Rice pudding is a great dessert any time of the year. But, the summer time is especially a great time to have chilled Afghan rice pudding. If you want to try another dessert, try our delicious ice cream recipes here and here.

Enjoy this sheer birnij.

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Afghan Rice Pudding

Afghan Rice Pudding – Sheer Birinj


  • Author: MirriamSeddiq

Description

This Afghan Rice Pudding recipe is just how my family has always made it. You get all of the lovely Afghan flavors from the rose water to the pistachios. 

How do you make your rice pudding? Leave me a comment on the YouTube Channel.


Ingredients

Scale

1 Cup Arborio (or any short grain rice)

3 Cups Half and Half

1/2 Cup Sugar

1 teaspoon cardamom

1 tablespoon rosewater

1 tablespoon orange blossom water.

1 pinch saffron threats

hot water for saffron

1 teaspoon of salt

Pistachios for garnish


Instructions

1. Start by soaking the Arborio rice in water. Give it about an hour or so.

2. I think like to cook it ever so slightly in the water. You want most of the cooking to happen in the half n half mixture. Add just enough water to cover rice. Cook about 10-15 minutes.

Bring some water to boil then steep saffron in the water. You will add this later.

3. Add the half and half stir. Bring to slow boil (bubbles), turn down to medium. Do not leave. Keep stirring. Really low-medium heat. You want to rice to soak up the half and half. Cook for about 15-20 minutes. Keep testing the texture to your liking.

4. Add the saffron infused water, cardamom, rose water, orange water, salt, and sugar.

5. You will want to cook the rice  another 10-15 minutes. Testing the flavor. Add more sugar if you like.

6. Once at the texture and flavor you like, cool down. The sheer birinj gets better the longer it sets. Overnight in the fridge is the best.

 

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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