Muhallebi (rice-flour milk pudding)
Ingredients
- 1,757 gMilk
- 170 gRice flour
- 85.1 gPowdered sugar
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
- Milk87%
- Rice flour8%
- Powdered sugar 4%
Ingredients by weight, heaviest at the bottom.
Method
Put the milk in a pot on the stove.
When the milk begins to boil, mix the rice flour in a bowl into a smooth batter using milk or water. Gradually add the batter to the milk together with the powdered sugar.
Stir continuously until the mixture is smooth yet not overly thick, then transfer it to a mould.
Chill the mould over ice or in cold water; once set, dip it in warm water and unmould it onto a plate, then serve.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026