Shir Berenj (one way to do Rice pudding in Iran) 1/2 c short grain rice 1 1/2 cups cold water 4 cups milk pinch of salt 1/4 c sugar 2-3 teaspoons rosewater 1/2 teaspoon ground cardamom honey for serving (optional) 1. Rinse rice if necessary. Place in a heavy pan with water and bring to a boil, stirring occasionally. Boil gently, uncovered, for 15 minutes until water is well absorbed. 2. Stir in milk, add salt and bring to a slow simmer. Simmer gently, uncovered, for 40 minutes until pudding is thick. Take care that pudding does NOT scorch. Srit occasionally with a wooden spoon. 3. Add sugar, rose water, to taste, and cardamom. Stir to blend and turn into small bowls. Serve warm or chilled with a little honey drizzled on top if desired.