This Niğde rice pudding finishes with molasses and almond for a caramel-like Anatolian dessert.
10 min prep 18 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and boil it in a little water for 10 minutes.
Add the milk and sugar and cook over low heat for 10 minutes.
Stir in the molasses off the heat so its aroma does not turn bitter.
Sprinkle the almonds over the rice pudding after dividing it into bowls.
Rest the pudding for 30 minutes so it settles on the spoon.
💡 Tip: Stirring in the molasses after taking the pudding off the heat gives deep flavor without muddying the color.
🍽️ Serving suggestion: Serve the rice pudding cold in small bowls with almonds sprinkled on top.
~214
kcal calories
5
g protein
28
g carbs
9
g fat
16.8g
Sugar
0.8g
Fiber
61mg
Sodium
2.7g
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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