This Datca-style rice pudding enriches milk and rice with carob syrup for a caramel-like finish.
10 min prep 25 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and boil it in a pot for 10 minutes so the grains are not firm.
Add the milk and sugar and cook over low heat for 12 minutes.
Loosen the carob extract with a ladle of warm rice pudding so the aroma does not sink.
Add the mixture back to the pot and cook for 3 minutes more.
Divide into bowls and rest for 30 minutes so a skin forms on top.
💡 Tip: Adding the carob extract near the end keeps the color bright.
🍽️ Serving suggestion: Serve cold in small bowls with cinnamon on top.
~218
kcal calories
5
g protein
31
g carbs
7
g fat
13.8g
Sugar
0.2g
Fiber
58.2mg
Sodium
2.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
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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