Pirini is such a special dessert. The great part about it is that in addition to being really, really delicious it's also super simple to make.
2/3 cups uncooked rice
4 inches of raanbaa leaf
1 cup sweetened condensed milk
3 tbsp sugar
1 ½ tsp cinnamon & cardamom powder (or to your preference)
3 cups water
1 ½ tbsp. rose water
Wash the rice thoroughly and spread it out on a plate.
Leave it in the sun for a couple of hours to dry the rice, ours took around 2 hours to dry.
Grind the rice. The grains must be tiny, but do not grind so much that they turn to a powder.
Boil the water with the raanbaa leaf and when the water boils add in the rice.
When the rice is cooked, add in the sugar and stir well. Ours took around 12 minutes to cook.
Add the condensed milk and rosewater, stir to combine, lower the heat and while stirring cook for an additional two to three minutes.
Pour the mixture into whatever it is that you are going to serve the pirini in and sprinkle the cinnamon & cardamom powder on top. We like having pirini while it’s hot, but you can put it in the fridge too.