Baked Rice Pudding with Egg

Sample Dishes from Turkish Cuisine

Baked Rice Pudding with Egg (Tezpişti-Yumurtalı Muhallebi)

Preparation

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)

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.