Bulgarian Rice Pudding

This oriz puding is easy to make and likely will become a favorite. The lemon zest adds a freshness to the pudding, and the rose-pistachio garnish is lovely. You can serve this while still warm, or at room temperature; just refrigerate any leftovers.



  • ½ C (105 g) short grain white rice
  • 3 Tbsp (36 g) sugar
  • 3¾ C (887 ml) milk
  • 2 Tbsp (29 g) unsalted butter
  • 1 cinnamon stick
  • 1 strip lemon zest


  • 2 Tbsp (20 g) pistachios
  • Petals from 1 sm organic rose



Place rice, sugar, milk, butter, cinnamon and lemon zest in a large, heavy-bottomed saucepan. Cook over very low heat; do not let it boil, and stir frequently for 45 minutes to 1 hour, or until mixture is creamy and thick and the rice is tender. Discard cinnamon stick and zest.

  • Prep time: 5 minutes.
  • Cook time: 1 hour.
  • Makes 4 servings.

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