Everyday Kitchen

Turkish · Desserts

Turkish Rice Pudding

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Turkish Rice Pudding is a Turkish dish. Stir the bottom often so milk does not catch.

Prep
15 min
Cook
45 min
Rest, soak, marinate or chill
120 min
Total
180 min
Servings
6
Difficulty
Easy
Cuisine
Turkish
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Turkish Rice Pudding. The photograph shows oven-browned rice pudding; this draft makes a stovetop pudding without a browned top.
The photograph shows oven-browned rice pudding; this draft makes a stovetop pudding without a browned top. Representative photograph of Turkish Rice Pudding. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Milk

Thickener

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 15 min

  1. Simmer 100 g short-grain rice, 300 ml water 15 minutes until water is mostly absorbed.

    Check: Look for this result: water is mostly absorbed.

Milk · About 20 min

  1. Add 1000 ml milk, 100 g sugar, 1 tsp vanilla extract; simmer gently 20 minutes, stirring frequently.

Thicken · About 120 min

  1. Mix 20 g cornflour, 60 ml cold milk, stir in and simmer 3 minutes. Divide into bowls, cool promptly and refrigerate 2 hours.

Tips

  • Stir the bottom often so milk does not catch.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cinnamon instead of vanilla.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Complete the cooked base of Turkish Rice Pudding the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.

FAQ

What matters most when making Turkish Rice Pudding?

Stir the bottom often so milk does not catch.

What can I substitute in Turkish Rice Pudding?

Use cinnamon instead of vanilla.

Can I prepare Turkish Rice Pudding ahead?

Complete the cooked base of Turkish Rice Pudding the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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