Ardabil rice milk cooking recipe in Iran
Rice milk is usually one of the celebrations in Chaharshanbe Soori from ancient times to the present day in all of Iran and this food is made on this day and other foods such as dates and raisins are eaten with it so that its nutritional value is at its highest. As much as possible. Ingredients for making this fragrant food are rice, milk, oil, rose and cardamom, which are made with such a variety of ingredients in Ramadan and at dawn and iftar meals. Many people eat this rice with sweet stews such as carrot stew, sliced almond stew or fesanjan.
INGREDIENTS :
- Soaked rice = 4 cups
- Milk = 4 cups
- rosewater and cardamom sweat = 2 tbsp
- Butter = as needed
INSTRUCTION :
Pour milk into a saucepan and put it on the heat to heat. When the milk boils, pour the rice into it and let it boil.
After boiling a little, add oil or butter to the milk. When the milk is steaming, add rose water and cardamom sweat.
After the rice dries, reduce the heat to simmer. Remove the rice from the heat after 20 minutes so that after boiling, it does not stay on the heat anymore and does not close the bottom of the pot.
Put the cooked rice in the desired dish and garnish with sliced pistachios.
Hints:
Serve this rice with dates, animal oil and raisins for Syrian Wednesday.
The stew used for rice milk can be including sweet stews such as fesanjan or carrot stew or pistachio slices.
Baking time and waiting time is about 1 hour.
Ardabil rice milk can be served for lunch, dinner.
It can also be eaten during Ramadan as Sahar – Iftar.
Note that the amount of raw materials and preparation order is suitable for 4 people.