Turkish rice pudding with nuts and berries

Ingredients for 8 servings:

• 1 ½ liters of milk, 3.5% fat
• 300 g sugar
• 4 packets of vanilla sugar
• 160 g rice pudding
• 300 ml water, hot, to boil the rice pudding
• 3 tbsp cornstarch
• 125 ml water, cold
• 1 pinch of salt
• n. B. Pistachios, chopped
• n. B. Walnuts, chopped
• n. B. Desiccated coconut
• e.g. fruits, or red fruit compote
• some cinnamon

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

tastes completely different compared to German rice pudding

1. Mix 125 ml of cold water with the cornstarch. Just before mixing, add it to the rice pudding and mix again, as it will settle. 2. Place the rice and 300 ml in a large saucepan and bring to a boil on high, uncovered. Once boiling, reduce the heat to low, put the lid on the pan and cook until no liquid remains. 3. Now add the milk, sugar and vanilla sugar, mix everything together and bring to a boil. Once boiling, reduce the heat to medium and simmer for another 10 minutes. 4. Whisk in the cornstarch and a pinch of salt (I forgot to include these steps in the video) to avoid lumps. Cook for another 5 minutes, stirring occasionally. 5. Ladle the rice pudding into bowls and let cool. 6. If you like, you can mix chopped pistachios, walnuts and coconut flakes and spread them on the rice pudding bowls together with berries or red fruit compote.