Kazandibi is a classic Turkish milk pudding with a gently caramelized underside, a custard-like consistency and a pleasantly elastic texture. Served cold with cinnamon, it is a staple at traditional Turkish pudding shops.
Set aside some of the milk and whisk the rice flour and starch into it until smooth. Heat the remaining milk with the sugar in a saucepan, then stir in the flour mixture.
Bring to a boil over medium heat, stirring constantly. Continue cooking until the mixture thickens to a custard that coats the back of a spoon. Caution: Keep stirring or it will catch on the bottom.
Pour the pudding into a tray greased on the bottom with butter. Smooth the surface with a spatula and leave to cool slightly.
Important: Set the tray over low heat and slowly brown the base until fragrant and golden brown. Move the tray over the heat so the base caramelizes evenly; this takes about fifteen minutes.
Chill the tray in the refrigerator for at least two hours. Cut the pudding into slices and roll them with the browned base facing out. Sprinkle with cinnamon and serve cold.
Important: Kazandibi gets its name from its browned base, made by carefully caramelizing the bottom of the pudding over low heat. Watch it closely or it may taste bitter. Contains milk. The recipe uses rice flour and cornstarch and is gluten-free; if you use the wheat-starch alternative, it is not gluten-free. Keep refrigerated for up to two days. Allergen: According to the ingredient list, this contains milk and dairy products. Check packaged product labels for other allergens.
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