Shirbirinj

Ingredients

• 200 g short-grain or pudding rice
• 400 ml water
• 1 litre whole milk
• 60 g sugar
• 1/4 tsp salt
• 30 g butter
• 2 tbsp honey or apricot jam, to serve
• pinch of ground cardamom (optional)

Before you cook

• Rinse the rice in three changes of cold water until the water runs almost clear.
• Measure the milk into a jug so you can add it in stages without stopping to pour.

Steps

1. Bring the water and salt to the boil in a heavy saucepan.
2. Stir in the rinsed rice and turn the heat down to low.
3. Simmer the rice for 12 minutes, until the water has been absorbed and the grains are swollen.
4. Pour in a third of the milk and stir until it loosens the rice.
5. Simmer gently for 8 minutes, stirring often so nothing catches on the base.
6. Add another third of the milk and simmer for 8 minutes more, stirring.
7. Add the last of the milk and cook for a further 10 minutes, until the grains have broken down and the mixture drops thickly from the spoon.
8. Stir in the sugar and the cardamom and cook for 2 minutes to dissolve it.
9. Taste and add a little more sugar if you like it sweeter.
10. Ladle the shirbirinj into bowls while it is still loose, because it thickens as it cools.
11. Drop a knob of butter into the centre of each bowl and serve with honey or apricot jam.