
Source: Washington Post Food Section
Bonnie Benwick of the Washington Post writes of Zeynel Uzun’s kazandibi, a Turkish rice pudding sold at his restaurant Kazan in McLean. Uzun learned the recipe inside the Topkapi Palace in Istanbul, where he was working around 40 years ago. To make the dish, use brown rice flour, whole milk, half and half, corn starch, and egg yolks, as well as ground cinnamon. The trick is caramelizing the pudding on its bottom without burning it — kazandibi means “bottom of the pot.”