Recipe by: Michelle Pilarczyk
Source: “Classical Turkish Cooking” by Ayla Algar
- 3 1/2 cups water
- 170g short grain rice (e.g. jasmine)
- 8 cups (1.9L) whole milk
- 1 1/2 cups sugar
- 1/2 cup rice flour
- 4 tbsp rose water
- Pistachios (approx. 75g), roughly chopped
- Dried rose petals (edible)
- Bring water to a boil in a medium saucepan. Stir in the rice, cover (perhaps leave a crack open if it is boiling over) and simmer – stirring occastionally, until almost all the water is absorbed (approx 20 mins).
- Meanwhile, put the milk in a heavy pan with the sugar and let the sugar dissolve over low heat.
- Add the cooked rice to the milk mixture, raise the heat to medium, and bring to a boil.
- Dissolve the rice flour in 1/2 cup of water, stir in some hot milk (from the pot), and pour this into the simmering milk in the steady stream, stirring all the time.
- Gently cook the pudding over low heat for about 20 mins, stirring constantly.
- Remove from the heat and stir in the rose water.
- Pour into ramekins (custard bowls). Garnish with a sprinkle of cinnamon, some chopped pistachios, and a few dried rose petals.
- Serve chilled.
Download PDF here: Turkish Rice Pudding with Rose Water and Pistachios