A classic Turkish milk pudding known for its slightly scorched, caramelized base and its rubbery, custard-like texture. Delicious with cinnamon when served cold, this dessert is a staple of muhallebi shops.
Set aside part of the milk and use it to dissolve the rice flour and cornstarch until no lumps remain. Heat the remaining milk with the sugar in a pot, then add the dissolved mixture.
Cook over medium heat, stirring constantly, until it boils. Continue cooking until the mixture thickens to a pudding consistency that coats the back of the spoon. Note: keep stirring, otherwise it will stick to the bottom.
Pour the pudding into a tray whose base has been greased with butter, smooth it out with a spatula, and let it cool slightly.
Important: Place the tray over low heat and slowly scorch the bottom until it becomes fragrant and turns a golden-brown color. Rotate the tray over the heat so it caramelizes evenly all over; this takes about fifteen minutes.
Let the tray rest in the refrigerator for at least two hours. Slice with the scorched base on top and roll it up, then sprinkle with cinnamon and serve cold.
Important: The scorched base that gives kazandibi (caramelized milk pudding) its name comes from carefully caramelizing the bottom of the dessert; do it attentively over low heat, or it will develop a bitter taste. Contains dairy (milk); the recipe is gluten-free since it uses rice flour and starch. You can keep it in the refrigerator for two days.
Cooking the mixture while stirring constantly prevents lumps; once it thickens, take it off the heat and keep whisking a bit longer to give the muhallebi a velvety smoothness.
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