Tom Sarafian’s Gatnabour (Armenian rice pudding)
Whether eaten cold for breakfast or warm for dessert, this simple Armenian recipe is a hug in a bowl.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Pan
- Wooden spoon
- Spoon
- Mixing bowl
- Serving bowl
Ingredients
- 250ml water
- 250g short grain rice
- 1.5L full cream milk
- 250g panela sugar
- 1 tsp cinnamon
- 200g plum jam
- 100g walnuts
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