Shir Berenj (Rice Pudding) - Dairy & Egg-Free Version
A creamy and comforting Persian rice pudding made dairy and egg-free using coconut milk for richness and flavor. Aromatic spices add warmth and depth.
Ingredients
- 1/2 cup Short-Grain Rice (e.g., Calrose)
- 2 cans (13.5oz each) Full-Fat Coconut Milk
- 2 cups Water
- 1/2 cup Sugar
- 2 tablespoons Rosewater
- 1/2 teaspoon Cardamom Powder
- 1/4 teaspoon Cinnamon (for garnish)
Instructions
- 1Rinse the rice thoroughly.
- 2In a large pot, combine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the rice is very soft and the pudding has thickened, stirring frequently to prevent sticking.
- 3Stir in sugar, rosewater, and cardamom. Cook for another 5 minutes.
- 4Remove from heat and let cool slightly.
- 5Garnish with cinnamon before serving.
Substitutions
Dairy Milk → Full-Fat Coconut Milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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