To Die for Sheer Berej (milk rice or keer)
Sheer berenj is one of my favorite desserts to cook. It's easy to cook because doesn't need a lot of attention, and simply delicious.  You need only 4 ingredients to make this recipe. I usually make a huge pot because I know that I will be packing left overs for my extended family who enjoy this dessert very much. The recipe below gives you enough for 25-30 people, so adjust accordingly.

Ingredients
1 gallon whole milk
4 cups (use a measuring cup) bastmati rice
3.5 cups granulated sugar
Two teaspoons ground cardamom

Wash and soak the rice at least 6 hours in advance.

In a big aluminum or steel pot (I don't like using non-stick), bring the milk to a boil. Add cardamon. Wet the bottom of the pot before pouring the milk and it will not stick. Drain the rice and crush it with your fingers. Add the rice to the milk. Cook on low temperature (2-3 on your stove dial) with the lid on for 2 hours, stirring occasionally. Once the rice softens and you can see the sheer berenj thickening, add the sugar. Cook with the lid off for about another hour. Be sure to stir constantly so it doesn't stick to the bottom of the pot and burn.

Pour into a large bowl and let it cool before serving. You may top it off with crushed nuts or enjoy it as it is.

Hope you enjoy this recipe.