Sylheti Rice Pudding (Kir Shinni)
Photo: AbuSayeed, CC BY-SA 4.0
Kir shinni is a rice pudding from Sylhet in northeastern Bangladesh, made with just rice, sugar, coconut, raisins and cardamom. The name points to its role as a shared offering, traditionally handed out to the neighbourhood at celebrations. Slow, constant stirring over low heat turns plain rice into a thick, creamy set pudding, and the ghee-greased dish gives it a gentle richness. Older cooks served it on banana leaves.
Instructions
Wash the rice, then soak it in water for 30 minutes. Drain it well and set it aside.
Bring the milk to a boil in a large, heavy-bottomed pot if you are using it. A heavy base helps keep the rice from catching as it cooks.
Add the soaked rice and simmer over low heat, stirring constantly. After about 1 hour the rice should be fully cooked and the mixture noticeably thick.
Stir in the sugar and cardamom powder and keep cooking for another 10 to 15 minutes. The pudding is ready for the next step when the sugar has dissolved completely and the mixture has thickened further.
Stir in the coconut and the raisins, then take the pot off the heat.
Grease a serving dish with ghee and spoon the pudding into it. Leave it to cool and set, then serve chilled.
Make it personal.
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