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Cayk-e sheer berenji

Omid Roustaei, The Caspian Chef
Cardamom and rosewater rice cake
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 15 mins
Soaking time 12 hrs
Total Time 13 hrs 20 mins
Course Dessert
Cuisine Persian

Ingredients
  

  • 1 cup white rice, soaked overnight
  • 2 1/2 cups water
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1 tablespoon agar agar, or gelatin
  • 1/2 cup rosewater
  • 1 teaspoon cardamom, ground

Instructions
 

  • Place the soaked rice in a large pot with water and salt and bring to a boil.
  • Reduce heat, place lid partially on top and cook on low flame for 15 minutes. Stir frequently.
  • Add milk, sugar and cardamom and bring back to a gentle boil.
  • Reduce heat and cook uncovered over low flame for 1 hour while stirring frequently.
  • Combine the agar agar with rose water and add to the rice and stir.
  • Continue to cook for 10 minutes to ensure the agar agar has been dissolved and integrated into the rice mixture.
  • Lightly grease a pie dish or a tart pan with butter or oil spray and pour the rice mixture into the pan. Shake the pan to flatten the surface of the cake.
  • Place in the refrigerator for 2-3 hours for the cake to set.
  • Cautiously invert the cake onto a proper size plate.
  • Garnish the cake with pistachios, almonds and rose petals.

Notes

I had reserved some of the cooked rice and mixed it with a small amount of saffron water for the decoration. 
Keyword cake, cardamom, pudding, rice, Rose water
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