Authentic Turkish Dessert From Ottoman Cuisine

Ingredients

• 0.5 cup Broken Rice (washed and drained; short‑grain rice that releases starch quickly)
• 1.5 cup Water (for cooking the first rice batch)
• 0.5 cup Whole Milk (first addition before simmering)
• 1 pinch Salt (enhances flavor)
• 1 liter Whole Milk (main liquid for the sütlaç base)
• 0.45 cup Granulated Sugar (less than half a cup; adjust to taste)
• 1 heaped tbsp Cornstarch (for thickening the sütlaç; mixed with 1/3 cup water)
• 1 tsp Vanilla Powder (optional aromatic boost)
• 0.33 cup Broken Rice (for the zerde layer; same rice as above)
• 3.5 cup Water (for cooking the zerde rice; may need to add more as it evaporates)
• 1 tsp Rose Geranium Leaves (fresh, optional; adds lemony aroma)
• 0.02 g Saffron Threads (soak in a tablespoon hot water before adding; premium flavor)
• 0.25 tsp Turmeric Powder (use only if saffron unavailable; gives color and mild flavor)
• 0.35 cup Granulated Sugar (for the zerde; plus 1 tbsp extra)
• 1 tbsp Cornstarch (for thickening the zerde; mixed with 0.25 cup water)
• 1 tbsp Rose Water (optional, adds floral note to the top layer)
• 2 tbsp Ground Pistachios (for garnish; toasted if possible)
• 2 tbsp Currants (for garnish)

Instructions

1. Cook Rice for Base Sütlaç

   Combine 0.5 cup broken rice, 1.5 cups water, 0.5 cup whole milk, and a pinch of salt in a large saucepan. Bring to a boil, then simmer, stirring occasionally, until the rice is soft (about 20 minutes).

   Time: PT20M

2. Add Milk and Sugar to Base

   Pour in 1 liter whole milk and add 0.45 cup granulated sugar. Reduce heat to low and simmer gently for another 10 minutes, stirring occasionally.

   Time: PT10M

3. Thicken Base with Cornstarch

   In a small bowl, whisk 1 heaped tbsp cornstarch with 1/3 cup cold water until smooth. Slowly whisk this slurry into the simmering sütlaç, continue cooking for 3‑4 minutes until the mixture thickens slightly.

   Time: PT5M

4. Flavor Base with Vanilla

   Stir in 1 tsp vanilla powder, then remove the saucepan from heat. Let the base cool slightly before transferring half of it into individual serving bowls, leaving room for the zerde layer.

   Time: PT5M

5. Prepare Zerde Rice

   Rinse 0.33 cup broken rice. In a small saucepan combine the rice with 3.5 cups water (initially 2 cups, add more as needed). Bring to a boil, then simmer until the rice is very soft and most water has evaporated (about 15 minutes).

   Time: PT15M

6. Add Aromatics to Zerde

   If using, stir in 1 tsp rose geranium leaves. Add the soaked saffron (or 0.25 tsp turmeric) and 1 tbsp rose water, then sweeten with 0.35 cup sugar plus 1 tbsp extra sugar. Mix well.

   Time: PT5M

7. Thicken Zerde

   Whisk together 1 tbsp cornstarch with 0.25 cup cold water. Stir the slurry into the hot zerde, simmer for 2‑3 minutes until glossy and slightly thickened.

   Time: PT3M

8. Assemble the Dessert

   Pour the warm zerde over the partially set sütlaç in each serving bowl, filling to the top. Smooth the surface with a spoon.

   Time: PT2M

9. Chill

   Cover the bowls and refrigerate for at least 1 hour, preferably 2‑3 hours, until fully set.

   Time: PT1H

10. Garnish and Serve

    Before serving, sprinkle each bowl with ground pistachios and currants. Enjoy cold.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Broken Rice: regular short‑grain rice
• Instead of Whole Milk: 2% milk
• Instead of Whole Milk: 2% milk
• Instead of Granulated Sugar: coconut sugar
• Instead of Cornstarch: arrowroot powder
• Instead of Vanilla Powder: vanilla extract (1 tsp)
• Instead of Broken Rice: short‑grain rice
• Instead of Rose Geranium Leaves: rose water (for flavor)
• Instead of Saffron Threads: turmeric 0.25 tsp
• Instead of Turmeric Powder: saffron
• Instead of Granulated Sugar: coconut sugar
• Instead of Cornstarch: arrowroot powder
• Instead of Rose Water: orange blossom water
• Instead of Ground Pistachios: ground almonds
• Instead of Currants: raisins

Equipment Needed

• Saucepan (large)
• Small Saucepan
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Serving Bowls (individual)

Critical Steps — Do Not Skip

• Cook the rice for the base until fully soft (Step 1).
• Thicken the base with cornstarch while it is still runny (Step 3).
• Soak saffron in hot water to release color and flavor (Step 6).
• Ensure the zerde is thickened but still pourable before layering (Step 7).
• Assemble while both layers are warm; the base must remain slightly runny (Step 8).

Chef Tips from the Video

• Broken rice releases starch quickly, giving the pudding a silky texture.
• Whisk the cornstarch slurry in a cold bowl to prevent clumping.
• Toast the pistachios lightly before grinding for a richer aroma.

Troubleshooting

Storage

Refrigerator: Store covered bowls up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Both layers can be prepared a day ahead; keep them refrigerated and assemble just before serving.
• Soak saffron overnight for an even deeper color.

Frequently Asked Questions