Afghan Rice Pudding (shir berenj)

4.5 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.4
  • Total Fat: 0.9 g
  • Cholesterol: 1.6 mg
  • Sodium: 43.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Afghan Rice Pudding (shir berenj) calories by ingredient
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Many people consider afghan foods very unhealthy but if someone is health and weight concious, even unhealthy foods can be made in healthy version Many people consider afghan foods very unhealthy but if someone is health and weight concious, even unhealthy foods can be made in healthy version
Number of Servings: 6


    2 cups Rice
    2 cups nonfat Milk
    6 tsp sugar (or better is sugar substitute)
    1 tbsp cardamom

    For Ganish:

    Nuts (almonds, walnuts or pishtachios) just a little for garnish
    cinnamon (optional)


Put in a bowl milk with rice and cook it on low heat. keep mixing it and then put sugar and cook it till the mixture thickens.

When it is cooked, mix cardamom and cover the dish. Keep in on low heat for a while.

Then put it in a dish and garnish it with raisins, nuts and if you like also you can garnish it with cinnamon, but I love it with cardamom and nuts only.

A great dessert is ready and you can serve it hot or cold depends on you, but usually in Afghanistan it is served cold, but in winter it is fantastice to have it hot with a cup of tea:-)

Number of Servings: 6

Recipe submitted by SparkPeople user HOMAIRA.

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Member Ratings For This Recipe

  • Delicious.I put 1 oz brown rice, 1 pint skim milk, (much less rice to milk) 2 tsp honey/sugar/syrup, cardoman and lemon zest, into an oven proof bowl and bake it covered overnight in a slow oven.The result is light and creamy. I use sugar substitute or sweet fruit to sweeten for fewer cals. - 5/13/11

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  • I used arborio rice and vanilla soy milk, what I had on hand, and the resulting pudding was thick, sweet and creamy. Thanks for sharing!! - 3/26/11

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  • I had some leftover pineapple/mango slices, so I chopped them and didn't add sugar. I love this recipe's versatility. I also used brown sticky rice, 1 cup uncooked to 3 cups skim milk. - 3/15/09

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  • Incredible!
    0 of 1 people found this review helpful
    It makes my day to find this recipe. I LOVE Afghan food, but neither have places to buy it or recipes to make it. I am going to try this soon -- looks great! - 6/4/07

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  • This is fantastic. I made this with brown rice instead of white and it was a really tasty, healthy treat. Also, I used sultanas (golden raisins) and added them to the rice about 5 minutes before it was finished cooking. - 3/16/07

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