Description
Armenian Gatnabour (Creamy Rice Pudding)
There are some desserts that bring back memories, and this one just does it for me! This traditional Armenian dessert is wonderfully creamy and made with simple ingredients like rice, sugar, milk, heavy cream, and sweetened condensed milk for an extra-rich texture. A dash of cinnamon and delicate hints of vanilla bring all the flavors together beautifully. With every spoonful, you’re reminded of the comforting flavors of home. Gatnabour is a beloved Armenian dessert that has been enjoyed for generations, often making its way to family tables during holidays, celebrations, and special gatherings.
Ingredients
- 1 cup Short-grain rice
- 1 cup Water
- 5 cups Whole Milk
- 1/2 cup sweetened Condensed Milk
- 1/2 cup granulated Sugar
- 1 cup Heavy Whipping Cream
- 1 tablespoon Cornstarch
- 1 teaspoon Pure Vanilla Extract
- Cinnamon: Topping
- Cinnamon Sticks: For decor.
Instructions
- Place the short-grain rice in a pot and add the water. Cook over medium-low heat, stirring occasionally, until the rice begins to soften and most of the water has been absorbed.
- Pour in the milk and keep stirring. Scrape the bottom of the pot occasionally to prevent the rice from sticking.
- Stir in the sweetened condensed milk, heavy cream, granulated sugar, and vanilla. Mix well until all the ingredients are fully incorporated.
- Add the cornstarch and stir gently, making sure it dissolves completely without forming lumps. Continue cooking and stirring until the pudding thickens. To check for doneness, run your finger through the pudding coating the back of a spoon. If the line stays visible without the pudding running back together, it’s ready!
- Remove the pot from the heat and allow the gatnabour to cool slightly, stirring occasionally to prevent a skin from forming. If using glass serving cups, allow the pudding to cool further before transferring it into the cups to avoid exposing the glass to sudden temperature changes.
- Once transferred into individual cups, place a leaf-shaped stencil over each one and generously dust with cinnamon. Carefully lift the stencil to reveal the decorative pattern. Let the cups sit for a few minutes, then cover with plastic wrap, if desired, and refrigerate until chilled and set.
Notes
Use short-grain rice: It helps release its natural starches, giving the pudding its signature creamy consistency and taste!
Allow the rice to cook slowly and stir consistently until very soft before adding the remaining ingredients. This helps prevent your milk and rice from sticking and creating a hard milky film at the top.
Watch the consistency: Gatnabour will continue to thicken as it cools, so don’t overcook and keep ingredients exact.
Prepare ahead of Time: This dessert is wonderful when made a day in advance, giving it plenty of time to chill. I prefer to eat it warm instead of chilled, but it’s up to you how you would like to serve it.
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Slow Cooking, Stove-top