Title: Shir-Berinj (Rice Pudding)
Categories: Afghan
Yield: 4 servings

1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts

Wash the rice and spread it out on a flat board to dry. When completely
dry, crush to a third of the size of the grain. Boil the milk and allow it
to thicken, stirring constantly. When it is reduced to three-quarters of
the original quantity, add the rice and cook for a few minutes. Add sugar
and sultanas, and cook until you have a thick custard (10 to 15 minutes).
Remove from heat and flavor to taste with rose water or vanilla. Sprinkle
with pistachio nuts. Serve hot or cold.

From The Cookbook of the United Nations, by Barbara Kraus United Nations
Association of the U.S.A, 1967 per Leti Labell Fidonet COOKING echo

Per serving: 288 Calories (kcal); 4g Total Fat; (13% calories from fat); 6g
Protein; 57g Carbohydrate; 17mg Cholesterol; 61mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 2 Other Carbohydrates

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