Baked Rice Pudding with Egg

Sample Dishes from Turkish Cuisine

Baked Rice Pudding with Egg (Tezpişti-Yumurtalı Muhallebi)

Rice flour2/3 cup85 gr
Milk5 cup1 kg
Sugar1 1/3 cup240 gr
Vanilla2 1/2 teaspoon5 gr
Egg2 piece100 gr


Combine rice flour and milk in a saucepan blending well. Cook over heat for 10 minutes or until thickened, stirring constantly with a wooden spoon in rotary fahion. Stir in sugar blending well. Cook for 1 minute over low heat stirring gently and constantly. Remove from heat. Saving 1/2 of pudding, pour rest into custard cups. Beat egg whites until stiff. Fold in saved pudding. Blend in beaten egg yolk. Add vanilla, stir gently. Spread over pudding cups. Set cups in pan of hot water 2 1/2 cm (1 inch) deep. Bake in a slow moderate oven for 10 minutes or until golden brown. Chill or cool before serving.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy309 cal
Protein8,2 g
Fat4,9 g
Carbohydrates58,7 g
Calcium215 mg
Iron0,63 mg
Phosphorus198 mg
Zinc1 mg
Sodium105 mg
Vitamin A420 iu
Thiamine0,08 mg
Riboflavin0,28 mg
Niacin0,40 mg
Vitamin C1 mg
Cholesterol101 mg

Regional Characteristics:

lt is another form of rice pudding originated from the Marmara Region. Pudding can be poured into a baking dish set in a larger pan of water and baked. Cut into portions before serving.