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.
Ingredients
- ½ C (105 g) short grain white rice
- 3 T (36 g) sugar
- 3¾ C (887 g) milk
- 2 T (29 g) unsalted butter
- 1 cinnamon stick
- 1 strip lemon zest
Garnish
- 2 T (20 g) pistachios
- Petals from 1 small organic rose
Directions
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.