Erzincan rice pudding with kadayıf topping
Ingredients
- 1,031 gMilk
- 600 gWater
- 300 gKesme kadayıf dessert (ready-made)
- 250 gSugar
- 100 gRice
- 50 gWheat starch
- 17 gEgg yolk
- 5 gVanilla sugar (vanillin)
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Milk44%
- Water25%
- Kesme kadayıf dessert (ready-made)13%
- Sugar11%
- Rice 4%
- Wheat starch 2%
- Egg yolk 1%
- Vanilla sugar (vanillin) 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse and drain the rice, then cook it with the water until soft.
Set aside about 200 ml of the milk. Add the sugar and vanilla sugar to the rest and pour it over the rice, then cook while stirring.
Stir the starch and egg yolk into the reserved milk until smooth. Add it little by little to the simmering pudding and keep stirring until thick.
Take the pudding off the heat and divide it among serving bowls. Bake the bowls in a 200 degree oven for about 10 minutes until the top sets.
10 minTop with the kesme kadayıf dessert and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1813 (Erzincan Gıda Kontrol Laboratuvar Müdürlüğü)Accessed: November 3, 2026
Last changed: November 1, 2026