Persian Rice Pudding (Sheer Berenj)

1. Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.

2. Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.

3. After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.

4. Enjoy warm with a very good quality honey or sweet preserve on top!

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Nutrient	Quantity
Total fats	126.848 g
Protein	37.005 g
Carbohydrates	209.4145 g
Energy	2056.71 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.152 g
Water	1219.3512 g
Aspartic acid	2.4498 g
Calcium, Ca	586.29 mg
Fiber, total dietary	17.22 g
Carotene, beta	13.92 g
Niacin	16.2373 mg
Vitamin A, RAE	55.68 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	2.9185 g
Riboflavin	1.2755 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0203 g
Glutamic acid	5.5085 g
Sodium, Na	554.73 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1512 g
Total lipid (fat)	126.848 g
Manganese, Mn	9.6841 mg
Proline	1.1442 g
Fatty acids, total saturated 16:0	12.2593 g
Fatty acids, total saturated 8:0	8.0939 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	1.221 g
Choline, total	150.175 mg
Sugars, total	40.453 g
Serine	1.3268 g
Fatty acids, total saturated 10:0	6.5634 g
Fatty acids, total saturated 18:0	6.8156 g
Vitamin B-6	1.3285 mg
Selenium, Se	74.851 g
Ash	10.6663 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	8.4226 g
Pantothenic acid	4.9784 mg
Phenylalanine	1.3153 g
Copper, Cu	1.9429 mg
Betaine	3.248 mg
Thiamin	1.3854 mg
Retinol	55.68 g
Methionine	0.5376 g
Iron, Fe	10.2585 mg
Carbohydrate, by difference	209.4145 g
Phosphorus, P	1755.99 mg
Folate, total	137.91 g
Tocopherol, gamma	0.3515 mg
Fatty acids, total saturated 4:0	0.2088 g
Alanine	1.4182 g
Cholesterol	23.2 mg
Valine	1.5293 g
Fatty acids, total saturated 18:2 undifferentiated	3.1921 g
Glycine	1.2418 g
Fatty acids, total saturated 14:0	20.7304 g
Zinc, Zn	10.9149 mg
Isoleucine	1.0536 g
Fatty acids, total saturated 12:0	50.9551 g
Fatty acids, total polyunsaturated	3.3441 g
Tocotrienol, gamma	2.479 mg
Leucine	2.0314 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.814 mg
Vitamin A, IU	199.52 IU
Folate, DFE	137.91 g
Tryptophan	0.3165 g
Vitamin C, total ascorbic acid	16.688 mg
Phytosterols	4.8 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.7781 g
Starch	134.1435 g
Tyrosine	0.8921 g
Vitamin B-12	2.4128 g
Vitamin K (phylloquinone)	2.518 g
Fatty acids, total saturated	106.4676 g
Histidine	0.6281 g
Fatty acids, total monounsaturated	8.5989 g
Threonine	0.9368 g
Folate, food	137.91 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Vitamin E (alpha-tocopherol)	2.0156 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	475.92 mg
Lysine	1.0454 g
Potassium, K	2680.74 mg
Cystine	0.3936 g
Fluoride, F	13.92 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	2 cups	1104	26.592	114.432
Rose water	0.5 cup	0	0	0
Rice	1 cup	678.95	141.0625	5.92
Sea salt	1 pinch	0	0	0
Honey	0	0	0	0
Water	2 cups	0	0	0
half cream	2 cups	273.76	41.76	6.496
jam	0	0	0	0