Baked Rice Pudding
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
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Milk and Rose Dessert
Güllaç
Delicate starch sheets soaked in sweet milk, layered with walnuts and finished with pistachios and pomegranate.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 3 hr 5 min
- Total
- 3 hr 35 min
- Servings
- 8
Ingredients
- 7 oz Güllaç sheets (dried), broken to fit the dish
- 6 ⅓ cups Milk (cow, whole, pasteurized)
- 1 ¼ cups (250 g) Sugar (granulated)
- 1 tsp Rose water (food-grade) (optional)
- 1 ¼ cups (150 g) Walnuts, chopped, with a little reserved for the top
- ¼ cup (30 g) Pistachios (unsalted, shelled), chopped
- ⅓ cup (60 g) Pomegranate arils
Method
Warm milk and sugar over medium-low heat, stirring until dissolved. Remove from heat before boiling and let it reach 120–140°F. Stir in rose water if using.
Spoon a little warm milk into a 10–11-inch dish. Lay in half the sheets one layer at a time, ladling milk over each so no dry patches remain. Rest 5 minutes, then scatter most of the walnuts. Add the remaining sheets, moistening each in the same way.
Pour over the remaining milk gradually; stop if the sheets are saturated and liquid pools deeply. Allow the last milk to absorb, then refrigerate promptly for at least 3 hours. Do not leave the dairy dessert cooling on the counter for hours.
Cut into portions and finish with reserved walnuts, pistachios and pomegranate just before serving. Keep refrigerated and use within 2 days.
Cooking guidance
Use packaged güllaç sheets, not filo or rice-paper wrappers. Sheet sizes differ, so weigh them and follow the package’s milk guidance if it differs; the layers should become tender and moist, not dry or pasty.
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