Page 89 - All About History 55 - 2017 UK

How to make…

BYZANTINE RICE PUDDING

ANCIENT DESSERT BYZANTIUM, 330

yzantium offered a unique blend of fusion No doubt the Byzantine Empire’s shifting borders Rice pudding has its beginnings in Persia, where
cuisine. It combined Roman cooking with over a millennium further added to its cooking pot a dish called sheer berenj — meaning ‘milk rice’ —
traditions from Greece and the eastern of exotic textures, flavours and aromas. These, is still eaten today. The Byzantine version is very
BMediterranean, while the city’s position coupled with imported sugar from southeast Asia, similar, with the addition of a variety of delicious
on the Bosphorus Strait meant it sampled many helped the people of Byzantium — which later extra ingredients from the city’s bustling bazaars,
distant spices as merchants travelled back and forth became Constantinople and then Istanbul — to putting a fragrant twist on the popular and
between Asia and Europe. develop exquisite desserts. much-loved dessert.
Ingredients
l 200g rice
l 700ml whole milk
l 55g sugar
l 60ml rose water
l Spices to taste (see step 5)

Did
you know?

Sheer birinj is a variation
of rice pudding that’s still
METHOD enjoyed as a delicacy across
01 Pop your rice in a sieve and wash it under cold 04 Very slowly add the milk. Stir in a bit at a time the Middle East today.
water, rinsing it until the water runs clear. You and then once it’s all added, keep stirring the
can use any type of rice you like — long or short pudding so that it doesn’t burn on the bottom of It is nicknamed ‘food
grain, they’re all delicious! the pan. After around 30 minutes, the rest of the of the angels’.
milk will be absorbed.
02 If you have time, soak your rice in water for a
few hours or ideally overnight. Don’t worry if 05 This is the part where you add the flavour. Mix
you need to whip up a batch faster, though, as in the sugar and rose water and stir to combine. 07 Your finished pudding should wobble slightly
you can just extend the simmering time until the From here, you can try any combination of when shaken. You can either servie it hot right
pudding thickens. Middle Eastern flavours — cardamom, nutmeg away or enjoy it cold later on.
and cinnamon are all enticing.
03 Drain your softened rice and place it with the 08 Serve your pudding with a choice of Byzantine
water into a saucepan (a non-stick one is best). 06 Once your sugar and spices have been added, delights, such as drizzled honey or by scattering
Using a low heat, bring the water to a gentle you’ll need to keep your pudding over a low dates on top. For extra crunch, you could try some
boil and simmer until the rice has just about heat, stirring continuously until it thickens to the slivered almonds or pistachios. Pomegranate seeds © Alamy
absorbed it all. desired consistency. and edible flowers can also add a taste of luxury!

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