4 Serves
81 Mins
In a mixing bowl, combine the rice flour or cornstarch with a small amount of cold milk to create a smooth slurry, ensuring no lumps remain.
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TurkishVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
347 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
412 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
52 g / 50 gSaturated Fat
6 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a saucepan, heat the remaining milk and sugar over medium heat until the sugar is fully dissolved.
Slowly whisk the prepared slurry into the simmering milk in the saucepan, stirring constantly to prevent sticking.
Add the crushed mastic to the mixture and continue to cook over low heat, stirring continuously until the pudding thickens to a custard-like consistency.
Remove from heat and pour the pudding into serving bowls, allowing it to cool at room temperature before refrigerating until set.
3
g58
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g
Italian