Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, December 18, 2014

Molasses-Apricot Rice Pudding

(Pekmezli Kayısılı Sütlaç)

Molasses-Apricot Rice Pudding
1/3 cup short grain rice, washed and drained
1 1/2 cups water
3 cups whole milk
1 cup of half&half cream 35%
3/4 cup sugar
1 tsp vanilla extract
Pinch of salt
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)

Molasses-Apricot Sauce:
8 dried apricots
2 tbsp Sultana or Golden raisins
6 tbsp grape molasses
2 tbsp dried mulberries

2- 3 walnuts, crumbled or sliced almonds

To cook Rice Pudding; Bring 1 1/2 cups of water to boil, then add the rice and lower the heat. Cover and simmer for about 25 minutes (until a little water is left) in a medium size pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook at medium heat until you see bubbles on the surface. Turn the heat off after one minute or so. Pour into 6 small glass bowls with a ladle.

Meanwhile to prepare the molasses apricot sauce; Cover the apricots and raisins with water and cook for 2-3 minutes, drain. Then mix with the mulberries and grape molasses. Equally pour the sauce over the Rice Pudding.

Garnish with walnuts. Serve warm or chilled.

6 servings.



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