On Wednesday night, in a mood to use up some cream I had lying about, I
made Shir Berenj - essentially a super-high-test version of Kheer, which is
itself rice pudding made without eggs. Here's what I made/did:

4 cups whole milk
1 1/4 cups heavy cream
1/2 cup short-grain rice
1/2 cup water
2 tbsp sugar
2 tbsp rosewater
8 cardamom pods

Soak the rice overnight in the water. Bring this to a boil, stir until all
the water is absorbed, then pour in the milk and immediately reduce the
heat as low as it will go. Cook for about 4-5 hours, stirring occasionally,
or until the mixture is very thick. About 2 hours after starting, extract
the seeds from the cardamom pods and grind into the milk/rice mixture,
stirring thoroughly. At the end of the 4-5 hours, add the rosewater and
stir in. Immediately scald the cream, stir this in, and remove from heat.
Stir in the sugar. Pour into serving bowls or ramekins and chill until set.

I poured about 3/4 of the mixture, still hot, into self-sealing jars and
set them in the back of the fridge. They're in there now - it's safe to say
the mixture was near boiling when the jars were filled and had been so for
several hours. So we're talking pudding that had been thoroughly cooked
sitting in sealed jars in the back of the fridge. I'd like to share the
pudding with someone, but it's not likely anybody will be coming over in
the immediate next few days. How long do you think it will last before
going bad?

--
Alex Rast

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