Turkish Rice Pudding

A clay pot with Turkish-style rice pudding.

5 from 1 vote

Turkish Rice Pudding, a thick, creamy and rich sweetened rice pudding that is partially cooked on the stove, then baked in the oven to get a lovely brown crust and a nice caramelisation. It's a comforting sweet dish that can be served as a dessert throughout the year, and it can be as simple or as garnished as one wishes.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Turkish

Servings: people

Calories: 436kcal

Author: Daniela Apostol

Ingredients

½ cup rice pudding rice
4 1 /2 cup full-fat milk
2 cup water
2 tablespoon cornflour ( corn starch)
⅔ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom

Instructions

Rinse the rice under cold water until the water runs clear.
Add the rice to a large pan, and pour over the water.
Place a lid on the pan, and let it simmer on a low heat until the water is absorbed.
Pour over the milk,, reserving half of a cup for later on, then give it a good stir, and let it simmer again for 15 minutes.
Add the sugar, mix well, then add the cinnamon and cardamom.
In a small ramekin, mix the cornflour with the reserved milk to get a smooth mixture.
Pour it over the rice, and use a spatula or a wooden spoon to mix well until the thickens.
Transfer the mixture to an ovenproof fish or several smaller dishes - I used 2 clay pots.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Place the pots in a deep baking tray, half fill the tray with hot water, and bake the pudding for 30 minutes or until it forms a golden brown crust.
Remove from the oven and leave to cool.

Video

Notes

The rice pudding can be served either hot or cold. Unlike a more traditional recipe, this pudding stays creamy even when it's cold, rather than thick and lumpy.
Although it is traditional to bake it small clay pots until the crust turns golden brown, feel free to use any ovenproof dishes you have around, as long as it goes in the oven, that's all that matters.

Nutrition