Balkan Style Green Onion Casserole (Balkan Usulu Yesil Sogan Guveci)

3-4 green onions, washed and chopped

1 cup rice/ bulgur/ half and half

1 ½ cup hot water

1 cup milk

2 eggs

1 cup crumbled feta cheese/ Mexican crumbling cheese

3 tbsp oil

1 tbsp salt

¼ tsp baking soda

½ tsp paprika

Wash the rice or bulgur and leave it in a bowl covered with water for about 30 minutes. Then drain.
In a pot, sauté the onions with oil and stir in rice/bulgur. Then saute for 3-4 minutes over low heat. Add salt and hot water, close the lid and cook over low heat till the rice/bulgur absorbs all the water.
Beat eggs and milk in a bowl and stir in crumbled feta cheese/Mexican crumbling cheese and baking soda. Add this mixture to cooked rice/bulgur and mix them all. Transfer this mixture to a medium size Pyrex dish and sprinkle paprika on top.
Preheat the oven to 400F (200C) and bake till the surface turns to golden brown, for about 20 minutes.
ENJOY

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TURKCE

3-4 yesil sogan, yikanip, dogranmis

1 su bardagi pirinc/bulgur/yari yariya

1 ½ su bardagi sicak su
1 su bardagi sut
2 yumurta,
1 su bardagi kiriklanmis beyaz peynir/lor
3 yemek kasigi sivi yag
1 yemek kasigi tuz
½ cay kasigi karbonat
1 cay kasigi kirmizi toz biber

Pirinc ya da bulguru yikayip 30 dakika kadar ilik su icinde bekletin. Sonra suyunu suzun.
Bir tencerede sivi yag ile soganlari kavurun ve pirinc/bulgur ilave edip 3-4 dakika kisik ateste kavurun. Sonra tuz ve sicak suyu ilave edin ve kapagini kapatip suyunu cekene dek kisik ateste pisirin.
Bir kasede yumurta ve sutu cirpin, icine karbonat ve kiriklanmis peynir ya da loru ilave edin. Bu karisimi pisirdiginiz pirinc/bulgur karisimina ilave edip guzelce karistirin. Elde ettiginiz karisimi orta buyuklukteki bir borcam tepsiye dokun ve uzerine kirmizi toz biber serpin. Onceden isittiginiz 200C (400F) firinda uzeri kizarana dek yaklasik 20 dakika pisirin.
AFIYET OLSUN

Ana Sayfaya Don

Leek with Olive Oil (Zeytinyagli Pirasa)

1 bunch of leek, washed and cut into chunks
2 carrots, sliced in circular shapes
1 onion, chopped
1 tsp tomato paste (optional)
½ cup rice, washed and drained
1 ½ cup hot water
3 tbsp olive oil
1 tbsp salt
½ tsp sugar

Place olive oil and onions in a pot and sauté them till the onions turn light brown. Then add tomato paste (optional), sliced carrots and chopped leeks. Cook them over medium heat for 3-4 minutes, stirring occasionally. Stir in rice and sauté for 1-2 minutes, and then add hot water, salt and sugar. Cook till rice becomes soft, for about 30-40 minutes over low heat.
Let Leeks with Olive Oil cool in the pot. Then place into a serving plate. Drizzle some lemon juice and olive oil (optional) on top.
ENJOY

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TURKCE
1 demet pirasa, yikanip, buyuk dogranmis
2 havuc, yuvarlak dogranmis
1 sogan, dogranmis
1 tatli kasigi domates salcasi (istege bagli)
½ su bardagi pirinc, yikanip suzulmus
1 ½ su bardagi sicak su
3 yemek kasigi zeytinyagi
1 yemek kasigi tuz
1 cay kasigi seker

Zeytinyagi ve sogani tencereye alin ve soganlar pembelesene dek kavurun. Sonra, salcayi (istege bagli), dogranmis havuclari ve pirasayi ilave edin. Ara sira karistirarak 3-4 dakika orta ateste kavurun. Ardindan pirinci ilave edip, 1-2 dakika daha kavurun ve sicak suyu ilave edin. Tuz ve sekeri de ilave edip karistirin. Hafif ateste pirincler pisene dek yaklasik 30-40 dakika pisirin.
Zeytinyagli pirasayi tencerede ilik olana dek bekletin, servis yaparken uzerine biraz zeytinyagi ve limon suyu dokebilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Italian Rice Omelet (Pirincli Italyan Omleti)

3 eggs, beaten
1/2 –1 cup cooked long grain rice
1-2 scallions, finely chopped
1/3 cup salami, cut in cubes (optional)
1/3 cup mozzarella/cheddar cheese, cut in cubes
1 tbsp butter/oil
½ tsp salt
½ tsp basil
¼ tsp paprika

In a large skillet place oil/butter and scallions, salamis. Saute them for a couple of minutes over medium heat. Then add the cooked rice (Pasta&Pilafs) and spread evenly on the bottom.
Mix in salt and spices to the beaten eggs and pour into the skillet. Place the cheese cubes evenly on the surface. Over medium heat, fold and cook The Italian Rice Omelet till the eggs are cooked.
ENJOY
**********
TURKCE
3 yumurta, cirpilmis
½-1 su bardagi pismis baldo pirinc
1-2 yesil sogan, kucuk dogranmis
1/3 su bardagi salam, kup seklinde dogranmis (istege bagli)

1/3 su bardagi kasar peyniri, kup seklinde dogranmis
1 yemek kasigi tereyagi/sivi yag
1 cay kasigi tuz
1 cay kasigi kuru feslegen
½ cay kasigi kirmizi toz biber

Genis bir tavada sivi yag/tereyagi ile birlikte sogan ve salamlari orta ateste biraz cevirin. Sonra pismis pirinci (Pilav & Makarnalar) ilave edip tavanin dibine esit sekilde yayin.
Cirpilmis yumurtanin icine tuz ve baharatlari ilave edin ve karistirip tavaya ilave edin. Kasar peyniri uzerine esit olarak yayin. Orta ateste yumurta pisene dek, alt ust ederek Pirincli Italyan Omletini pisirin.
AFIYET OLSUN

Rice Pilaf with Chick Peas (Nohutlu Pilav)

1 cup long-grain rice
2 tbsp orzo
1 ½ chicken stock, hot
½ cup chick peas in a can
1 tsp salt
2 tbsp butter

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain. Place the butter in a saucepan or pot and add the orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Finally add the chick peas and stir. Let the pilaf stand for about 5-10 minutes before serving.
Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.

ENJOY!

P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

*********
TURKCE
1 su bardagi baldo pirinc
2 yemek kasigi arpa sehriye
2 yemek kasigi tereyagi /margarin
1 ½ su bardagi tavuk suyu, sicak
½ su bardagi nohut konservesi ya da haslanmis nohut
1 tatli kasigi tuz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun. Tereyagini bir tava ya da tencereye alin ve arpa sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Son olarak nohutlari ilave edin ve karistirin. Servis yapmadan once 15-20 dakika dinlendirin.
Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.

AFIYET OLSUN!

NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

Maklube (Pilaf with Layered Chicken/Meat and Potatoes)

2 ½ cups rice
2 lbs chicken breast
5 large potatoes, peeled and sliced in ½” thick circular shapes
1-2 carrots, peeled and sliced
½ cup oil for frying
2 onions, sliced in circular shapes
1½ tbsp salt
1 tbsp oil
3½ cups chicken stock
A pinch of black pepper
Garnish:
Yogurt and any kind of finely chopped green salad

In a pot, place the chicken and add some salt. Boil, till the chicken is cooked. Then remove the bones (if any) and cut the chicken in bite sizes. Leave the chicken stock for later use.
In a large skillet, fry the potatoes and carrots until they turn to light golden brown. Do not over fry. Sprinkle some salt on them.
In a bowl, wash the rice and cover with warm water. Leave for 15-20 minutes and drain.
In a large pot, spread the oil and place the onion slices evenly, without leaving any space at the bottom. Then place some of the chicken on them to make a layer. Then form a thin layer of the rice on them. Repeat forming layers with potatoes, chicken, carrots and rice in between till you use all the ingredients.
Add 1 ½ tbsp salt into the chicken stock that you have. Take 3 ½ cups of chicken stock and add to the pot. If you don’t have enough chicken stock you can use hot water instead. Close the lid and cook over low-medium heat until the rice is soft and the water evaporates (about 30-45 minutes).
When the Maklube is cooked, reverse the pot in the middle of a large circular tray. Hit the sides and top of the pot with a wooden spoon. Remove the pot slowly. Then place yogurt and salad in sequence around the Maklube. Generally shepherd salad is used but you can also use any other salad you wish. You can also add fried eggplant, peas and or any other vegetables you like. You can sprinkle some black pepper on top before serving.
ENJOY!
********
TURKCE
2 ½ su bardagi pirinc
1 kilo tavuk
5 buyuk patates, parmak kalinliginda oval dilimlenmis
1-2 havuc, dilimlenmis
½ su bardagi kizartma yagi
2 sogan, yuvarlak dilimlenmis
1½ yemek kasigi tuz
1 yemek kasigi sivi yag
3½ su bardagi tavuk suyu
Bir tutam karabiber
Sus icin:
Yogurt ve istediginiz cesit, kucuk dogranmis yesil salata (genelde coban salatasi)

Tavugu tencerede bir miktar tuz ekleyerek pisine dek haslayin. Eger kemikli ise soguduktan sonra etlerini ayirin ve kucuk kucuk dograyin. Tavugun suyunu maklubeyi pisirmek icin kullanacagiz.
Patatesleri ve havuclari genis bir tavada hafif kizarana dek kizartin ve uzerlerine tuz serpin. Pirinci yikayip, 15-20 dakika ilik suda dinlendirin ve suzun.
Buyuk bir tencerenin dibine bir yemek kasigi sivi yag koyup dilimlediginiz soganlari hic bosluk kalmayacak sekilde yayin. Tavugun bir kismini soganlarin uzerine tabaka halinde koyun. Uzerine bir miktar pirinc yayin. Daha sonra bir sira patates koyun. Yine pirinc yayip, bu sefer havuclari tabaka halinde koyun. Bu islemi pirinc, patates, tavuk ve havuclar bitene kadar tabakalar halinde tekrarlayin.
Tavugu hasladigimiz suyun icine 1 ½ yemek kasigi tuz ilave edip, karistirin ve buradan 3 ½ su bardagi su tencerenin uzerine ilave edin.
Tencerenin kapagini kapatin ve pirincler suyunu cekip pisene dek kisik ateste pisirin.
Pisen maklube tenceresini, buyuk bir tepsinin ortasina gelecek sekilde ters cevirin.Sonra, maklubeyi tencereden duzgun cikarmak icin tahta kasik ile tencerenin ustune ve kenarlarina vurun.Yavasca tencereyi kaldirin. Tepsinin kenarlarina sira ile salata ve yogurt koyarak ikram edin. Salata olarak genelde coban salatasi tercih edilir ama istediginiz salatayi ikram edebilirsiniz. Ayrica istege gore bezelye, kizarmis patlican yada baska sebzeler de eklenebilir
Isterseniz maklubenin uzerine karabiber serpebilirsiniz.
AFIYET OLSUN!

Grape Leaves Stuffed With Rice (Zeytinyagli Yaprak Sarmasi)

2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it (see), fold the two sides in (see) and roll it on (see)like a cigarette (see). Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.
ENJOYTURKCE
2 su bardağı pirinc
1 domates, kucuk kucuk dogranmis
1 yemek kasigi domates salcasi
2 sogan, ince doğranmıs sogan
200 gr asma yaprağı taze / salamura
1 1/3 cay bardağı zeytinyag
3 su bardagı su
1/2 limon, dilimlenmis
2 yemek kasıgı kuru nane
½ çay kasıgı karabiber
½ cay kasigi tarcin
1 cay kasigi yenibahar
1 1/2 tatlı kasıgi tuz
1 cay kasigi seker

Ilik tuzlu suda pirincleri 30 dk. kadar bekletip yikayıp suzun.
Yapraklari sicak suda sapları yumusayana kadar haslayin. Sonra soguk sudan gecirin ve bekletin. Bir taraftan da soganlari kucuk kucuk dograyin ve 3 yemek kasigi zeytinyaginda pembelesinceye kadar kavurun. Pirincleri ilave edin ve karistirin. Sonra once domatesleri, sonra da salcayi ilave edin ve karistirin. 1 su bardagi sicak su ilave edin, su cekene kadar hafif ateste pisirin. 1 cay bardagi zeytinyagi, nane, karabiber, yenibahar, tarcin, tuz ve seker ilave edin ve karistirin.
Yapraklarin saplarini koparin ve tencerenin dibine dizin (tencerenin dibinin tutmasini onler). Bir tabaga yapragi yayin ve icine bir tali kasigi ic malzeme koyun (bakiniz). Yan taraflari ice dogru bukerek (bakiniz), rulo gibi (bakiniz) ince ince sarin (bakiniz) ve tencereye dizin. Cok siki sarmayin.
Sarmaların üzerine dilim dilim kesilen limonlardan koyun. Sonra 2 su bardagi ilik su ilave edilerek üzerinde 1/3 cay bardagi zeytinyagi gezdirin ve tencerenin üzeri düz bir kapak ile kapatın. 40 dk süreyle , suyunu cekene dek kisik ateste pişmeye bırakın.
Soguduktan sonra servis tabagina alin, limon dilimleri ve yogurt ile servis yapabilirsiniz.
AFIYET OLSUN

Turkish Pilaf With Vermicelli (Sehriyeli Pilav)

1 cup long grain rice
1 tbsp butter
1 tbsp oil
2 tbsp vermicelli/ orzo
1 ½ or 2 cups of hot water/ chicken stock (explained below)
Also you can add 1 cube of chicken bouillon to hot water
1 tsp salt

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving.

Pilaf goes well with any kind of dish and yogurt. I like it with plain yogurt.
ENJOY!
P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.
*********

TURKCE
1 su bardagi baldo pirinc
1 yemek kasigi tereyagi
1 yemek kasigi sivi yag
2 yemek kasigi tel sehriye/ arpa sehriye
1 ½ su bardagi sicak tavuk suyu / sicak su
Ayrica 1 kup tavuk bulyonu da kullanabilirsiniz
1 tatli kasigi tuz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun.
Tereyagi ve siviyagini bir tava ya da tencereye alin ve sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu/suyu ilave edin ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Servis yapmadan once 15-20 dakika dinlendirin.

Pilav butun yemek cesitleriyle ve yogurt ile guzel gider. Ben pilavi yogurt ile severim.
AFIYET OLSUN!
NOT: Eger pilavinizin parlamasini ve tane tane olmasini istiyorsaniz suyu ilave ederken 1 tatli kasigi limon suyu ilave edin.

Rice Stuffed Bell Peppers (Zeytinyagli Biber Dolmasi)

2 lb (~1kg) bell peppers
1 cup rice, washed and drained
2 onions, finely chopped
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1 cup hot water
1 tbsp dried/fresh mint
½ tsp allspice
¼ tsp cinnamon
½ tsp sugar
1 tbsp salt
½ tomato, sliced in 4 pieces for caps

Cut tops off peppers, remove seeds and wash. In a saucepan, place the olive oil and finely chopped onions. Sauté lightly. Add chopped tomatoes and tomato paste, sauté for 3 more minutes.Add the rice and braise for 5 minutes. Then add salt, sugar, allspice, cinnamon, dried mint and1 cup hot water. Stir and simmer until all liquid is evaporated.Let it cool.With a spoon fill the peppers with the mixture. Place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the rice stuffed bell peppers in the bottom. Add warm water, enough to almost cover half height of the peppers.
Close the lid and cook on low-medium heat, until the peppers get soft, for about 15-20 minutes. Cool before serving.
ENJOY

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TURKCE
~1kg dolma biber
1 su bardagi pirinc, yikanip suzulmus
2 sogan, ince dogranmis
1 domates, dogranmis
1 tatli kasigi domates salcasi
½ su bardagi zeytin yagi
1 su bardagi sicak su
1 yemek kasigi kuru/taze nane
1 cay kasigi yenibahar
½ cay kasigi tarcin
1 cay kasigi seker
1 yemek kasigi tuz
½ domates, 4 parcaya ayrilmis (biberlerin uzerine koymak icin)

Biberlerin tepesini duzgunce kesin, cekirdeklerini temizleyin ve yikayin. Bir tavada, zeytinyagi ile soganlari kavurun. Domates ve salcayi ilave edip 3 dakika daha kavurun.
Yikanmis pirinci ilave edin ve 5 dakika boyunca kavurun. Sonra, tuz, seker, nane, tarcin, yenibahar ve 1 su bardagi sicak suyu ilave edin. Karistirin ve suyunu cekene dek pisirin. Harcin sogumasi icin biraz dinlendirin.
Bir kasik yardimiyla biberlerin icini harc ile doldurun. Her biberin uzerine dilimlediginiz domatesten bir parca koyun. Genis bir tava ya da tencere dibine doldurdugunuz biberleri yerlestirin. Biberlerin yuksekliginin yarisina cikacak kadar ilik su ilave edin.
Kapagini kapatip, kisik ateste biberler pisene dek yaklasik 15-20 dakika pisirin. Sogumasini bekleyin ve servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

Chicken/Meat Casserole (Balkan Guveci)

1 big onion, chopped
1 cup rice, washed
2 chicken legs with the thighs or ½ lb (250 gr) beef/lamp cut in cubes
3 tbsp oil
1 tbsp salt to taste
3-4 bay leaves
2 cups hot water
½ tsp black pepper
2/3 tsp paprika

You can cut the drumsticks off and make two pieces from one leg. Also you can use it as a whole leg.
Place the chicken legs or meat cubes and oil in a large skillet and stir occasionally for 2-3 minutes, until the meat changes in color.
Add the chopped onions and sauté. Then stir in washed rice and continue stirring for 2-3 minutes. Add salt, black pepper and paprika.
Finally place this mixture to a casserole or Pyrex dish and add hot water. Stir the mixture well and place the bay leaves evenly in the mixture.
Preheat the oven to 400 F (200 C) Cook for about 30-40 min. until the surface turns brownish and rice is cooked.
ENJOY
TURKCE
1 buyuk boy sogan, dogranmis
1 su bardagi pirinc, yikanmis
2 tane butun tavuk budu ya da 250 gr kusbasi dana/kuzu eti
3 yemek kasigi sivi yag
1 yemek kasigi tuz
3-4 defne yapragi
2 su bardagi sicak su
1 cay kasigi karabiber
2/3 tatli kasigi kirmizi toz biber

Butlari eklem yerinden kesip iki parcaya ayirabilirsiniz ya da butun olarak da pisirebilirsiniz. Tavuklari ya da et kullaniyorsaniz etleri yag ile birlikte bir tavaya alin ve orta ateste 2-3 dakika boyunca karistirin. Etler renk degistirince soganlari ilave edin ve 2-3 dakika daha karistirmaya devam edin.
Sonra yikanmis pirinci ilave edin ve 2-3 dakika karistirin. Tuz, kirmizi biber ve karabiber ekleyin. Son olarak bu karisimi borcam ya da normal bir tepsiye aktaralim ve uzerine sicak suyu ilave edelim.
Defne yapraklarini ister parcalayip. Ister butun olarak tepsiye esit araliklarla yerlestirin.
Onceden isitilmis 200 C (400 F) firinda yaklasik 30-40 dakika pisirin.

AFIYET OLSUN

Turkish Rice Pudding (Sutlac)

1/2 cup rice (short or whole grained), washed, drained
1 cup water
2 cups whole milk
8 tbsp sugar
1 egg yolk, whisked
1 tbsp corn starch, heaping
½ tsp vanilla extract
Cinnamon
Pomegranate pieces

In a pot place the water and, washed and drained rice. Put them over high-medium heat. After the bubbles come out, close the lid and turn on low-medium heat. Stir occasionally with a wooden spoon. Simmer till small amount of water remains.
Add the milk, whisked egg yolk and sugar and stir. Meanwhile, dissolve the starch in 3 tbsp of milk and add it to the rice pudding. Stir constantly. When you see the bubbles on the surface, add the vanilla extract and cook for 2-3 minutes over low heat.
This recipe makes 4 bowls of Turkish rice pudding. But you can make it 6 servings by using smaller bowls.
With a ladle, pour the Turkish rice pudding into small glass or porcelain bowls. Let them cool in the fridge for 1-2 hours.
Before serving sprinkle some cinnamon or pomegranate pieces on top.
NOTE: Do not sprinkle cinnamon right after you pour the rice pudding to the bowls. This would let the microorganisms grow fast at the contact surface of cinnamon and the hot surface of the rice pudding which may lead to foodborne diseases. Make sure you sprinkle the cinnamon just before serving the cooled rice pudding.
ENJOY!
*********
TURKCE
1 cay bardagi kirik yada baldo pirinc, yikanip, suzulmus
2 cay bardagi su
2 su bardagi sut
8 yemek kasigi seker
1 yumurta sarisi, cirpilmis
1 yemek kasigi misir nisastasi,tepeleme
1 cay kasigi vanilya esansi
Tarcin
Nar taneleri

Orta boy bir tencereye suyu ve yikanmis suzulmus pirinci koyup yuksek ateste kaynamasini bekleyin. Kaynadiktan sonra kapagini kapatip dusuk atese alalim. Tahta kasik ile ara sira karistirin. Tencerenin dibinde biraz su kalana dek kaynatin.
Sutu, cirpilmis yumurta sarisini ve sekeri ilave edin ve karistirin. Bu arada nisastayi 3 yemek kasigi sut ile cozundurun.Sutlacin icine ilave edin.Surekli karistirin ve yuzeyde baloncuklar olusmaya baslayinca vanilya esansini ilave edin ve kisik ateste 2-3 dakika pisirin.
Bu tariften 4 kase sutlac cikar. Ama daha kucuk kaseler kullanarak 6 porsiyon yapabilirsiniz.
Bir kepce yardimiyla sutlaci kucuk cam veya porselen kaselere bosaltin. Buzdolabinda 1-2 saat sogutun.
Servis yapmadan once sutlaclarin uzerine bir miktar tarcin ya da nar tanesi serpistirebilirsiniz.
NOT: Tarcini sutlaci kaselere doker dokmez koymayin. Cunku bu sayede mikroorganizmalar tarcin ve sicak sutlacin temasiyla; yuzeyde hizla ureyecektir ve bu da gida zehirlenmesine yol acabilir. Tarcini koyarken sutlacin soguduguna ve servisten hemen once olmasina dikkat edin.
AFIYET OLSUN!