Sweet rice puddings are popular desserts, and always served cold. Zerde, a delicately flavoured pudding with currants and pine nuts and coloured with saffron, is served at weddings and circumcision feasts, and keşme bulamaci, a spicy bulgur pudding, is eaten as a snack in eastern and southeastern Anatolia. Sütlaç, the classic rice pudding from the Ottoman Palace kitchens, is often flavoured with rose-water and chilled or, as in this recipe, served with the top browned or burnt in a high oven or under the grill. Sütlaç should be moist and creamy.
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