Sheer Pira - Creamy Rice Pudding

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup (30g) almonds, sliced 1/4 cup (30g) almonds, sliced
• 1/4 cup (30g) pistachios, chopped 1/4 cup (30g) pistachios, chopped
• Rose petals, for garnish Rose petals, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large saucepan, bring the milk to a boil over medium heat.
3. 3.
   Add the drained rice to the boiling milk and reduce the heat to low. Cook the rice, stirring occasionally, until it becomes soft and the milk thickens, about 30-40 minutes.
4. 4.
   Add the sugar, cardamom powder, and saffron strands to the rice mixture. Stir well to combine and cook for an additional 5 minutes.
5. 5.
   Remove the saucepan from heat and let the Sheer Pira cool to room temperature.
6. 6.
   Once cooled, transfer the Sheer Pira to a serving dish and refrigerate for at least 2 hours, or until chilled.
7. 7.
   Before serving, garnish the Sheer Pira with sliced almonds, chopped pistachios, and a sprinkle of rose petals.

Treat your ingredients with care...

• Basmati rice — Make sure to rinse the rice thoroughly to remove excess starch, which can make the pudding sticky. Soaking the rice before cooking helps in achieving a softer texture.
• Saffron strands — To enhance the flavor and color, soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the pudding.

Tips & Tricks

• For a creamier texture, you can substitute some of the whole milk with heavy cream.
• If you prefer a stronger cardamom flavor, crush the cardamom pods and add them to the milk while it is boiling. Remove the pods before adding the rice.
• To enhance the nuttiness, lightly toast the almonds and pistachios before adding them as garnish.
• For a touch of elegance, serve the Sheer Pira in individual dessert bowls and garnish each serving with a sprinkle of edible gold leaf.
• Leftover Sheer Pira can be stored in the refrigerator for up to 3 days. Before serving, give it a quick stir to incorporate any separated milk.

Serving advice

Serve the chilled Sheer Pira in small dessert bowls or cups. For an extra touch of luxury, you can drizzle a little rose syrup or honey on top of each serving. Enjoy it as a delightful dessert after a hearty Pakistani meal.

Presentation advice

To present the Sheer Pira beautifully, sprinkle some crushed pistachios and rose petals on top of the pudding. You can also place a few whole almonds strategically on the surface for an eye-catching display. Serve it on a decorative platter or individual dessert plates for an elegant presentation.