Afghan Sheerbirinj Rice Pudding Cake with Cardamom
A fragrant, creamy Afghan rice pudding cake infused with aromatic cardamom and rose water, offering a delightful contrast of textures with a golden crust and soft, custardy interior. This traditional dessert is a special celebration of Middle Eastern flavors, perfect for festive occasions.
Ingredients
Ingredients
- 1 cup basmati rice rinsed and soaked for 30 minutes
- 4 cups whole milk
- 1 cup sugar divided
- 1 tsp ground cardamom freshly ground if possible
- 1 tsp rose water optional but traditional
- 2 large eggs beaten
- 2 tbsp butter for greasing and topping
- 1 tbsp pistachios chopped, for garnish
Notes
Storage: Cover and refrigerate for up to 3 days; reheat gently in the oven or microwave. Make-ahead: Prepare the pudding mixture a day ahead and bake just before serving for freshness. Variations: Substitute cardamom with saffron for a different aroma, or add a layer of sliced almonds for extra crunch. Serving Suggestion: Enjoy warm with a drizzle of honey or a scoop of vanilla ice cream.