Title: Shir-berinj (rice pudding)
 Categories: Desserts, Afghan
      Yield: 4 Servings
 
    1/4 lb Rice
      1 pt Milk
      4 oz Sugar
      4 oz Sultanas
           Rose water or vanilla
           Pistachio nuts
 
  Wash the rice and spread it out on a flat board to dry. When
  completely dry, crush to a third of the size of the grain. Boil the
  milk and allow it to thicken, stirring constantly. When it is reduced
  to three-quarters of the original quantity, add the rice and cook for
  a few minutes. Add sugar and sultanas, and cook until you have a
  thick custard (10 to 15 minutes). Remove from heat and flavor to
  taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve
  hot or cold.
  
                From The Cookbook of the United Nations, by Barbara
  Kraus
                United Nations Association of the U.S.A, 1967
                per Leti Labell
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