Almond - Rice Pudding
Sample Dishes from Turkish Cuisine
Almond - Rice Pudding (Keşkül)
| Ingredients | Measure | Amount |
| Rice | ½ cup | 90 grams |
| Water | 1 cup | 200 grams |
| Almonds (uncrushed) | ¼ cup | 30 grams |
| Pistachio nuts (uncrushed) | 1/4 cup | 30 grams |
| Milk | 5 cups | 1 kg |
| Sugar | 1 ¼ cups | 225 grams |
| Coconut (not grinded) | ¼ cup | 30 grams |
Preparation
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)
| Energy | 371 cal |
| Protein | 9.2 g |
| Fat | 10.7 g |
| Carbohydrates | 59.9 g |
| Calcium | 243 mg |
| Iron | 1.00 mg |
| Phosphorus | 241 mg |
| Zinc | 1 mg |
| Sodium | 86 mg |
| Vitamin A | 359 iu |
| Thiamine | 0.14 mg |
| Riboflavin | 0.31 mg |
| Niacin | 0.78 mg |
| Vitamin C | 1 mg |
| Cholesterol | 18 mg |
Notes
It is prepared
in all regions. Hazel nuts can be used instead of almonds and pistachioes.