The classic Turkish pudding-shop dessert: thick vanilla rice pudding baked in clay pots until the top is browned. Eaten cold; low in fat and gluten-free.
Ingredients
Instructions
- 1
Rinse and drain the rice. Cook it with the water in a pot over medium heat for 10-12 minutes until the water is absorbed.
- 2
Set aside 1/2 cup of the milk and add the rest to the pot; simmer on low for 20 minutes, stirring now and then, until the rice is very soft.
- 3
Stir in the sugar until dissolved. Mix the cornstarch into the reserved cold milk, pour it in while stirring constantly and cook for 5 minutes until thickened; add the vanilla.
- 4
Divide the pudding among 4 ovenproof clay pots or ramekins and set them on a baking tray.
- 5
Heat the oven grill to 230 °C, place the pots on the top rack and broil for 10-15 minutes, until the tops have dark brown spots.
- 6
Let cool to room temperature, then chill for at least 3 hours and serve cold.
Nutrition
Per serving
| Calories | 245 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 45 g |
| Fat | 5 g |
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