Gurdthu, a staple of Assyrian cuisine, is an ultra-creamy rice porridge made with yogurt
August 5th, 2018
Gurdthu is the kind of treat you make for yourself on a lazy Sunday afternoon. It has all the makings of a perfect weekend dessert: easy to make, satisfies that sweet craving without the guilt of overly-sweet desserts, and can be made with ingredients you probably already have around the house. It's an ultra-creamy rice porridge made with yogurt. Kathryn spices her recipe with vanilla and cardamom, which pair exceptionally well with the creamy texture and slightly sour base.
Makes 8 servings
You can substitute the figs for berries or any fruit suited to your taste.
Begin by rinsing the rice to remove any excess starch.
In a large stockpot, whisk together the yogurt, water, and salt. Beat the egg and whisk it in with the yogurt. Slice the vanilla bean lengthwise and scrape out the seeds, then combine the seed scrapings and the bean in the pot. Add the bay leaves and cardamom.
Proceed to heat the entire mixture to a simmer over medium heat, stirring constantly. It should take about 10-15 minutes. Once simmering, lower the heat to low so that the mixture remains at this temperature and continue heating while stirring occasionally for about 20 minutes until the rice is fully cooked through.
Remove the vanilla beans and bay leaves. You can serve gurdthu warm or at room temperature. Drizzle the top with some honey, sprinkle some cardamom, and adorn with the sliced figs.
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