Rice Pudding (Gatnabour)
A classic sweet rice pudding.
Rice Pudding (Gatnabour)
Mima Sirvart’s Creamy Pudding with vanilla or mahlab and mastic
Ingredients
- 2 litres milk
- 1 cup cream (optional)
- 1 cup short grain rice
- 100 grams sugar
- 2 teaspoons vanilla essence
- ½ teaspoon cinnamon (or nutmeg)
Instructions
- Place the washed and drained rice and the cold milk in a non-stick pot, add the cream (if used) and cook over medium to high heat stirring occasionally until boiling.2 litres milk, 1 cup cream, 1 cup short grain rice
- Simmer, stirring until thickened and rice is well cooked (rice should be very soft).
- Add the sugar and continue cooking and stirring for three minutes.100 grams sugar
- Add vanilla essence, stir well, and immediately remove from heat. If you prefer, you can use a combination of ground mahlab and mastic to taste – see Cheoreg or use 20 grams of mahlab with a small piece of mastic and grind in a coffee grinder or mortar and pestle.2 teaspoons vanilla essence
- Pour into a large dish or small bowls.
- Sprinkle with ground cinnamon or ground nutmeg. When set and cold, cover each bowl with plastic food wrap and store in refrigerator. Serve cold, preferably next day.½ teaspoon cinnamon
Nutrition
Calories: 272kcalCarbohydrates: 31gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 44mgSodium: 71mgPotassium: 293mgFibre: 1gSugar: 17gVitamin A: 587IUVitamin C: 0.1mgCalcium: 227mgIron: 1mg
