This Bursa dessert folds chestnut pieces into creamy rice pudding, giving Marmara sweets a gentle, milky finish with earthy depth.
12 min prep 28 min cook 59 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and boil it with a little water for 10 minutes.
Add the milk and sugar and cook the mixture for 15 minutes.
Loosen the rice flour with a ladleful of rice pudding so it does not clump.
Add the chestnuts and loosened rice flour, then thicken for 4 minutes.
Divide into bowls and rest at room temperature for 30 minutes.
💡 Tip: Adding the chestnuts at the end keeps them from completely falling apart in the pot.
🍽️ Serving suggestion: Serve cold in small bowls, sprinkled with cinnamon on top.
~212
kcal calories
6
g protein
34
g carbs
6
g fat
30.9g
Sugar
2g
Fiber
81.9mg
Sodium
3.2g
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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