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Prep time
5 minutes
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Cook time
40 minutes
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Makes
6 ramekin bowls
Author Notes
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
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Ingredients
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1 liter
wholemilk/coconut milk
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2 1/2 tablespoons
uncooked short grain rice/sushi rice
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1 teaspoon
vanilla essence
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125 grams
white caster sugar
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50 grams
rice flour
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1 cup
cold water, to dissolve the rice pudding
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Handful
ground almonds/pistachios, to garnish
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Let it cool in room temperature and then refrigerate for at least 3 hours before serving with some ground nuts on top.
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