Rice Puddings From Turkey to Cambodia With the Best Sweet RecipesIf you are looking for some simple sweet recipes at home and are bored of the usual fare of kheer and payasam, this article is for you. We say this because we are covering some of the world’s most beloved, fragrant and soft rice puddings beyond our home country. So, dig in as we hop on to Turkey, East Asia and other hotspots that have their own versions of rice puddings. Some are highly unusual from combining fish and chocolate to, appearing unusually slimy green bit the taste remains impeccable and a must-try.
Coming from Turkey’s European part, called Thrace (with its abundant paddy fields), Zerce is a brilliant yellow rice pudding that is quite popular during Islamic festivals, the first 10 days of Muharram and intimate celebrations. The name comes from the Persian word “zard, " which means yellow, achieved using saffron and a little turmeric in the pudding. This used to be a treat enjoyed by the Ottoman Sultans too, because it features expensive ingredients like saffron and rosewater that make the pudding fragrant. Since it uses water instead of milk, Zerde is usually more fragrant than most rice puddings and it makes for a simple sweet recipe at home. The rice is first boiled then sugar is added, followed by a pinch of turmeric and a little saffron and it's served with chopped pistachios.
From Cambodia comes this rice pudding that might look unappetising given its vivid green colour, that's because it uses pandan leaf extract. The rice pudding is made with a blend of rice flour, water, pandan extract, palm sugar, and coconut milk and the mixture is cooked to a thick consistency, with a squeeze of white lime. The liquidy goop is then strained into a serving bowl and served with a sweet topping of warm palm sugar-coconut syrup. This sweet and creamy rice pudding is enjoyed both warm or cold.
This baked rice pudding is also from Turkey and is said to have evolved from milky soups associated with the Turks to the rice pudding we know today. The pudding is quite old going back to the nomadic Turks who were behind popularizing this sweet dish via the silk route. It also had a special place in Ottoman cuisine, and is made with rice, milk, water, rice flour and rosewater and cooked. Once cooked, the pudding is browned in a salamander broiler and cinnamon powder or hazelnuts are sprinkled on it as a garnish. You should also try one of these simple sweet recipes at home too, and satisfy your sweet tooth.
Locally known as Kao Niew Mamuang, mango sticky rice is all the rage in Thailand, consisting of steamed glutinous rice made stickier with coconut milk and served with a side of ripe mango pulp. It originated in central Thailand and is a common dessert that tourists and locals love. While the origin of the dessert is Thailand itself, neither mango sticky rice is indigenous to the country. Mangoes originated in India over 5,000 years ago and are native to Burma and eastern Asia. Sticky rice comes from northeastern Thailand (Isaan), bordering Laos. This dessert dates back to the late Ayutthaya period (1351-1767) during King Rama II's reign. Recipes from King Rama V's time mentioned Khao Niew Moon (sticky rice with coconut milk) eaten with fruits, of which sweet mango was the most popular.
One of the most unique rice puddings is the Champorado which uses chocolate in it. It’s from the Philippines and is a sticky rice pudding quite popular at breakfast in the country. Champorado is a traditional Filipino breakfast dish. Champorado is made by boiling sticky rice with cocoa powder or semi-sweet chocolate until it is thick. Its popularity has led to local stores selling Tablea, which are special chocolate bars and also box mixes to easily make the rice pudding at home. It tastes excellent both hot and warm and one of the most unique or weird things about this dessert is that it is garnished with Tuyo, a salted dried fish. This is followed by a drizzle of condensed or evaporated milk and served with sweet butter rolls.
A saffron rice pudding from Azerbaijan, Yayma is thick and fragrant dyed a pale yellow because of the saffron in it. It's made with rice, milk, water, sugar, saffron and sometimes cardamom, served with cinnamon, butter pieces and honey. This pudding is creamy, velvety and delicious perfect for cold evenings during family dinners or big gatherings.