How to Make Rice Pudding (Rizógalo, Gatnabour) - dummies

How to Make Rice Pudding (Rizógalo, Gatnabour)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

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.

A cup of rice pudding with a cinnamon stick.
Credit: © Skjold

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

  1. Bring the water to a boil in a small saucepan. Add the rice and cook over low heat until the water is absorbed.

  2. 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.

  3. Remove and discard the lemon peel and cinnamon stick. Add the sugar. Stir well and cook for 15 minutes longer.