Cookbook:Sylheti Rice Pudding

Sylheti Rice Pudding
Category	Dessert recipes
Servings	6
Energy	About 250–300 Cal per serving
Time	About 1.5 hours
Difficulty

Cookbook | Ingredients | 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

• 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

1. Wash the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large, heavy-bottomed pot, bring the milk (if using) to a boil.
3. 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.
4. 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.
5. Stir in the grated coconut and raisins.
6. Remove from heat.
7. Grease a serving dish with ghee and transfer the rice pudding to the dish.
8. Allow it to cool and set.
9. Serve chilled and enjoy.

Notes, tips, and variations

• Traditionally this dish used to be served in banana leaves.