Turkish Rice Pudding

I remember being force fed this as a child. I absolutely hated it! But times have a changed and the recipe I use is much tastier than the stodgy sliced slop I was made to eat. A beautiful Turkish recipe that leaves a warming cinnamon taste in the mouth.

RECIPE: (Serves 2)

1/4 cup arborio rice (or short grain rice)
2 cups milk
small pinch of salt
cinnamon stick (snapped to a length of 2cm)
1 1/2 tablespoons sugar
1 tablespoon crumbled pistachio nuts (unsalted)

In a medium pan, gently boil the rice with 3/4 cup water for 15 minutes until most of the water is gone. Add the milk and cinnamon stick and bring to a boil. Simmer gently for 40 minutes stirring occasionally until the rice is creamy but not too stodgy. Take care to stir enough and avoid the rice sticking. Add a little more milk if necessary to get the right consistency then stir in the sugar and remove the cinnamon stick.

Spoon into a small bowl then sprinkle over the pistachio nuts and drizzle over 1/2 teaspoon honey.

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