Cookbook:Sylheti Rice Pudding

| Dessert recipes | Cuisine of Sylhet

Sylheti rice pudding also known as kir shinni in the Sylhet region, is a delectable rice-based dessert that holds a special place in Sylheti cuisine. The local term "shinni" signifies a treat to the neighbourhood or distribution of food for salvation. This traditional sweet treat is not only enjoyed as a dessert but also serves as a symbol of communal sharing and togetherness during various celebrations in Sylhet. This dessert is made from a combination of coconut cubes, rice, sugar, and aromatic cardamom powder, utilising organic resources. Its preparation method harks back to a bygone era when rice was threshed using traditional, unmotorized equipment and natural gifts such as coconuts. Today, it continues to be a cherished dessert, preserving flavours and traditions.

Ingredients

 * 1 cup rice
 * 1 cup milk (optional)
 * 1 cup sugar
 * 1 teaspoon cardamom powder
 * ½ cup coconut cubes
 * ¼ cup raisins
 * Ghee for greasing

Procedure

 * 1) Wash the rice and soak it in water for 30 minutes. Drain and set aside.
 * 2) In a large, heavy-bottomed pot, bring the milk (if using) to a boil.
 * 3) Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.
 * 4) Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.
 * 5) Stir in the grated coconut and raisins.
 * 6) Remove from heat.
 * 7) Grease a serving dish with ghee and transfer the rice pudding to the dish.
 * 8) Allow it to cool and set.
 * 9) Serve chilled and enjoy.

Notes, tips, and variations

 * Traditionally this dish used to be served in banana leaves.