Gaziantep milk pudding with saffron-coloured zerde (layered rice pudding)
Ingredients
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Milk43%
- Water42%
- Sugar11%
- Rice 4%
- Dried safflower petals 0%
Ingredients by weight, heaviest at the bottom.
Method
For the rice pudding, boil the 50 g of rice until soft.
Bring the milk to a boil and add the boiled rice. When the rice is cooked, simmer a little longer, take off the heat, divide into bowls and let cool. No sugar goes into the pudding.
For the zerde, put the water in a pot, add the washed rice and cook.
Once the rice is cooked, add the sugar and boil for 5 more minutes.
5 minRinse the safflower in lukewarm water, strain the liquid into the zerde, and take it off the heat. Let it cool.
Spoon the zerde over the cooled pudding, using 1 part zerde to 2 parts pudding.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 610 (Gaziantep’i Geliştirme Vakfı)Accessed: November 3, 2026
Last changed: November 1, 2026