How to Make Rice Pudding (Rizógalo, Gatnabour)
Traders spread rice throughout the Mediterranean region and Middle East hundreds of years ago. Today, rice appears not only in savory dishes such as Stuffed Grape Leaves and Pilaf but also in sweets such as rice cakes and cookies, as well as in puddings, like this one, scented with lemon peel and cinnamon. Rice pudding is called rizógalo in Greece and gatnabour in Armenia.
Preparation time: 5 minutes
Cooking time: 1 hour and 10 minutes
Yield: 8 servings
1 cup water
3⁄4 cup short-grain rice
4 cups whole milk
2 small strips lemon peel
1 small cinnamon stick
1⁄2 cup granulated sugar
Bring the water to a boil in a small saucepan. Add the rice and cook over low heat until the water is absorbed.
Bring the milk to a boil in a medium-sized saucepan with the lemon peel and cinnamon stick. Add the cooked rice to the hot milk and simmer, covered, for 40 minutes, stirring frequently.
Remove and discard the lemon peel and cinnamon stick. Add the sugar. Stir well and cook for 15 minutes longer.