Taste and atmosphere
About
A light and classic Turkish milk dessert, baked in clay bowls until a caramelized golden-brown crust forms on top, popular in Atasehir.
Flavors, dishes and restaurants
Cuisine
Where traditional dairy craft meets modern café concepts in Atasehir, this dessert is made using whole fresh milk and premium short-grain rice. Its defining feature is the perfectly caramelized top layer achieved in high-heat ovens.
Finely crushed roasted hazelnuts sprinkled on top add a delightful crunch to its rich, creamy texture. While exploring Istanbul, locating the best dessert shops via the Map page is highly recommended.
Ingredients
- 1 litre fresh whole milk
- 100 grams short-grain rice
- 200 grams granulated sugar
- 2 tablespoons wheat starch
- 1 packet vanilla sugar
- Crushed roasted hazelnuts (for topping)
Preparation
- Rinse the short-grain rice and boil it in a small amount of water until it becomes very soft.
- Pour fresh milk and granulated sugar over the boiled rice, then bring the mixture to a gentle simmer.
- Dissolve starch in a little water, stir into the pot, and cook continuously until thickened; add vanilla right before turning off heat.
- Divide into heat-resistant clay bowls, place them in a baking tray filled halfway with cold water, and broil under the top oven grill until brown patches form.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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