A Trabzon rice pudding known for lots of milk, very little rice, and a caramelized oven top over a thick creamy base.
10 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and boil it with water for 10 minutes until half-soft.
Add the milk and thicken over low heat for 35 minutes.
Add the sugar toward the end so the rice does not toughen.
Divide the rice pudding among oven dishes and add hot water to the tray.
Brown the tops in a 220°C oven for 10 minutes, until speckled.
💡 Tip: Do not leave the rice too firm; after baking, the rice pudding should set while the grains remain distinct.
🍽️ Serving suggestion: Serve warm with cinnamon sprinkled over the top.
~256
kcal calories
8
g protein
38
g carbs
8
g fat
42.6g
Sugar
0.7g
Fiber
108.7mg
Sodium
4.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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