Velvety Turkish Rice Pudding with Pomegranate Syrup
Discover the luxurious silkiness of traditional Turkish rice pudding paired with a refreshing pomegranate syrup for a delightful, exotic dessert.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice Pudding
- 1
Rinse the rice
Rinse the rice under cold water until the water runs clear.
- 2
Cook the rice with water
In a large pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, covering and simmering until water is absorbed, about 15 minutes.
- 3
Add milk, sugar, and salt
Add milk, sugar, and salt to the rice and stir well. Cook over medium heat, stirring frequently, until the mixture thickens and the rice is tender, about 25-30 minutes. Stir in vanilla extract at the end.
Preparing the Pomegranate Syrup
- 1
Combine ingredients
In a small saucepan, combine pomegranate juice, sugar, and lemon juice.
- 2
Simmer the syrup
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer until it thickens slightly, about 10-15 minutes.
- 3
Cool the syrup
Remove from heat and allow to cool completely.
Tip: Chill the syrup for a more pronounced tangy contrast.
How to Make Velvety Turkish Rice Pudding with Pomegranate Syrup
Total time: 2 h · Yields 6 servings
- 1
Stovetop Stirring
Stir rice pudding frequently to prevent sticking and achieve a creamy consistency.
- 2
Syrup Reduction
Simmer the syrup until it coats the back of a spoon, for an ideal consistency.
- 3
Chilling
Allow the pudding to cool to room temperature or chill in the fridge for a firmer set.
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