Updated: Jun 13
I absolutely love rice pudding, even more so without the use of eggs. The dessert evokes a number of childhood memories, primarily how my mother added rose water syrup to garnish it. Because of this, I was interested in trying the recipe from The Turkish Cookbook. In the original, Halici’s recipe is manly done without eggs, but she suggested adding them to make the pudding creamy. I appreciated Halici’s introduction to this recipe because she shares the culinary history of the dessert. Traditionally, Anatolians marked the first day of summer with a celebration where individuals wore white and ate white foods, including rice pudding. The history behind the recipe and method of preparing it were so delightful that I was inspired to recreate my preferred version of the dessert. If you are vegan, I suggest substituting the whole milk for coconut milk— a delicious alternative.
3 ounces short grain rice
1 3/4 pints whole milk
pinch of salt
3 1/2 ounces granulated sugar
1/2 teaspoon rice flour
1 tablespoon whole milk
Yields: serving for 6
Prep Time: 1 day in advance
Cook Time: 40-50 minutes
Soak the rice for 8 hours in a bowl covered with cold water. When ready to use, wash the rice until water runs clear.
In a heavy bottom saucepan, bring the milk to a boil, but be careful to not scold it.
Add the rice and sprinkle with salt.
Bring the mixture to a boil, then quickly lower the heat and allow mixture to simmer for 30-40 minutes.
Once the rice is tender, add 1/3 cup of sugar and stir. Wait 2 minutes, then add another 1/3 cup. Continue until all the sugar is well incorporated.
In a small bowl, combine the rice flour with 1 tablespoon of milk.
Mix until until you have a thick paste and add it to the rice pudding.
Pour into individual bowls and top with pistachio nuts.
Find the original recipe here: