Almond - Rice Pudding

Sample Dishes from Turkish Cuisine

Almond - Rice Pudding (Keşkül)

Rice½ cup90 grams
Water1 cup200 grams
Almonds (uncrushed)¼ cup30 grams
Pistachio nuts (uncrushed)1/4 cup30 grams
Milk5 cups1 kg
Sugar1 ¼ cups225 grams
Coconut (not grinded)¼ cup30 grams


Wash the rice and soak it overnight in 1 cup of water. Crush or grind the almonds and the pistachio nuts. Add one cup of milk, half of the almonds and ¾ of the coconut to the soaked rice and put through the blender. If blender is not available, crush them well in a mortar until finely mashed. Put the remaining milk in a saucepan and place over heat, add the rice mixture gradually. Cook for 10 minutes, always stirring in the same direction. Pour into individual dessert bowls. Sprinkle the tops with the remaining almonds, coconut and pistachio nuts.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy371 cal
Protein9.2 g
Fat10.7 g
Carbohydrates59.9 g
Calcium243 mg
Iron1.00 mg
Phosphorus241 mg
Zinc1 mg
Sodium86 mg
Vitamin A359 iu
Thiamine0.14 mg
Riboflavin0.31 mg
Niacin0.78 mg
Vitamin C1 mg
Cholesterol18 mg


It is prepared in all regions. Hazel nuts can be used instead of almonds and pistachioes.