Bulgarian Rice Pudding
Makes 4 servings
1/2 cup short-grain rice
3 Tablespoons sugar
3 3/4 cup whole milk
2 Tablespoons butter
1 cinnamon stick
1 strip lemon zest
Pistachios and rose petals for garnish, optional
Place rice, sugar, milk, butter, cinnamon and lemon zest into a large, heavy-bottomed saucepan.
Cook over very low heat, but do not let it boil. 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.
Serve warm or at room temperature, garnished with shelled pistachio halves and rose petals, if desired.