Serving the Guest: A Sufi Cookbook
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Make thy body the churn, thy heart the churning staff;
Into the churn put the Word instead of milk.
Kabir
Sutlaç or Shir Berenj
Rice Pudding
Rice pudding is traditionally served on the Prophet's birthday. Versions of this dessert are popular throughout the rice-eating world.
 Milk can
Total time: 3 hours
Cooking time: 1 hour
Chilling: 2 hour
1-½ cups white rice
8 cups (½ gallon) milk
2 cups sugar
½ cup rice flour or cream of rice
2 tbsp. rosewater

Bring 3 cups of water to a boil in a tightly lidded pot. Add 1-½ cup rice, return to a boil, lower the heat and simmer, covered, for 20 minutes. Turn off the heat.

Stir together cooked white rice, milk and sugar in a large pot. Combine the ½ cup rice flour with ½ cup water, and add to the pot. Mix well. Bring to a boil, then simmer for 15-20 minutes over medium heat, stirring frequently to prevent sticking. After the mixture has thickened, turn off the heat and add the rosewater. Pour into a large dish and chill completely before serving; it will thicken further as it cools.

 
 

from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.