The origin of this Ottoman dessert goes back to the 15th century. It is milk-based, creamy in texture and not too sugary. Milky desserts have a big place in Turkish cuisine. In Turkey, there are dessert shops called 'Muhallebici' specialising in milk-based desserts where you can have a cup of Turkish tea or coffee with your dessert the whole day. The traditional recipe uses wheat starch. Instead, i have used rice flour thus making this dessert lighter and gluten-free.
The recipe below works with coconut milk also, creating a rice and coconut pudding. —Saboush
6 ramekin bowls
2 1/2 tablespoons
uncooked short grain rice/sushi rice
Cook the short-grain rice in water for approximately 10 mins until it is slightly al dente so it has a firm bite and there is some water left. Set this aside.
Preheat the oven to 180 C/350 F conventional mode. Avoid using fan mode for this recipe, as your dessert will bubble up and overflow.
Put your oven-proof ramekin dishes into a baking tray that is filled with water, about 1 inch high. This will prevent your dessert from drying.
Dissolve the rice flour thoroughly in a bowl of cold water until there are no lumps. Put all the ingredients, except the cooked rice, into a large non-stick pot and turn the heat to medium setting. Using a wooden spoon keep stirring the mixture until it starts to boil. This should not take more than 15 minutes.
As soon as it starts to boil, mix in the cooked rice. Turn the heat down to the lowest setting, and continue to stir for another 3-5 minutes until it starts to boil, and then turn off the heat. Split the pudding mixture into ramekin dishes.
Put the tray on the top shelf of the oven and bake for 15-20 minutes until the pudding is golden brown/brown depending on your taste. Check the progress regularly in order to avoid over-browning/burning your dessert.
Let it cool in room temperature and then refrigerate for at least 3 hours before serving with some ground nuts on top.