Cookbook:Sylheti Rice Pudding
Sylheti Rice Pudding | |
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Category | Dessert recipes |
Servings | 6 |
Energy | About 250–300 Cal per serving |
Time | About 1.5 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert recipes | Cuisine of Sylhet
Sylheti rice pudding also known as kir shinni in the Sylhet region, is a delectable rice-based dessert that holds a special place in Sylheti cuisine. The local term "shinni" signifies a treat to the neighbourhood or distribution of food for salvation. This traditional sweet treat is not only enjoyed as a dessert but also serves as a symbol of communal sharing and togetherness during various celebrations in Sylhet. This dessert is made from a combination of coconut cubes, rice, sugar, and aromatic cardamom powder, utilising organic resources. Its preparation method harks back to a bygone era when rice was threshed using traditional, unmotorized equipment and natural gifts such as coconuts. Today, it continues to be a cherished dessert, preserving flavours and traditions.
Ingredients
[edit | edit source]- 1 cup rice
- 1 cup milk (optional)
- 1 cup sugar
- 1 teaspoon cardamom powder
- ½ cup coconut cubes
- ¼ cup raisins
- Ghee for greasing
Procedure
[edit | edit source]- Wash the rice and soak it in water for 30 minutes. Drain and set aside.
- In a large, heavy-bottomed pot, bring the milk (if using) to a boil.
- Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
- Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
- Stir in the grated coconut and raisins.
- Remove from heat.
- Grease a serving dish with ghee and transfer the rice pudding to the dish.
- Allow it to cool and set.
- Serve chilled and enjoy.
Notes, tips, and variations
[edit | edit source]- Traditionally this dish used to be served in banana leaves.