Grandma Sadie’s Glorious Gatnabour
My mom’s mom, Sadie Alexander, was an excellent cook. Unfortunately, she died when I was a baby, so I don’t remember any of her marvelous dinner parties. Her classic recipe for gatnabour (rice pudding) was carried forward by my mom and perfected by my brother Eddie Marashian. It’s a wonderful dessert, if you can wait that long! (We never could, and we still can’t, so we always cheat and have a small bowl for breakfast, alongside chorag and eggs on special occasions.) Topped with cinnamon, it’s high up on my list of favorite comfort foods.
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Yield:
6-8 servings
Prep time:
10 minutes
Cook time:
40 minutes + 2 hours to cool
Total time:
3 hours
INGREDIENTS
1 cup long grain white rice
½ gallon whole milk
1 cup sugar
1 tsp vanilla
Cinnamon to taste
EQUIPMENT
Large pot
Large spoon
INSTRUCTIONS
1.Place a large pot on the stove and add the milk and rice.
2.Turn your stove’s burner onto high and begin to stir.
3.Add the sugar and continue stirring slowly as the mixture comes to a boil.
4.Before you get to a rolling boil, turn the heat down to a medium-low.
5.Continue stirring as the rice pudding cooks, to avoid the rice sticking or burning.
6.It should take approximately 40 minutes of simmering for the mixture to thicken.
7.You’ll know it’s ready when the spoon begins to form a trail as it passes through the rice.
8.Remove from heat and stir in the vanilla.
9.Pour into a bowl and cover with plastic wrap. (To prevent a skin from forming, be sure your plastic wrap directly touches the pudding, leaving no air in between the pudding and the wrap.)
10.Set aside to cool for at least 2 hours before serving.
11.Top with cinnamon before serving.
NOTES
1.
Rice pudding needs to be constantly stirred, or it will burn, so don’t make this unless you have time to stand in one place and slowly stir. Like so many kitchen endeavors, it can be relaxing and meditative if we allow ourselves the time and space.