Sheer Bereng
-
- 1 cup short-grained rice
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 cup rose water
- 1 cup water
- 3 tablespoons ground pistachios
Cook water, milk and rice over low heat, being careful not to let it
scorch, until it becomes the consistency of a very thick sauce. Add rose
water and sugar and continue to cook, stirring, for 5 more minutes. Cool,
sprinkle with pistachio nuts.
Makes 4 servings.
By Robabeh Guillon, for the San Francisco Chronicle, December 3, 2000
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