Turkish Baked Rice Pudding (Morning Style)
Sütlaç Sabah
This creamy, aromatic rice pudding has a delicate sweetness with hints of vanilla and a golden caramelized top. The silky custard-like texture contrasts beautifully with tender rice grains scattered throughout. Perfect for a comforting breakfast or elegant dessert that showcases the sophisticated simplicity of Turkish milk desserts.
Ingredients
Instructions
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Cook the rice
Rinse the short grain rice under cold water until water runs clear. In a medium saucepan, bring 500ml water to a boil over high heat for 2-3 minutes. Add the rinsed rice and cook over medium heat for 15-18 minutes until tender and water is absorbed. The rice should be soft but not mushy. Do not overcook or the rice will break apart in the pudding.
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Heat the milk
Pour the whole milk into a large heavy-bottomed saucepan and heat over medium-low heat for 5-7 minutes, stirring occasionally. The milk should be steaming but not boiling, reaching about 70°C. Watch carefully and do not let it boil or it will form a skin and curdle.
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Combine rice and milk
Add the cooked rice to the hot milk and stir gently. Cook over low heat for 20-25 minutes, stirring frequently to prevent sticking. The mixture should thicken slightly and the rice should be very tender. Do not use high heat or the milk will scorch on the bottom.
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Prepare thickening mixture
In a small bowl, whisk together cornstarch with 3 tbsp of cold milk until completely smooth with no lumps. In another bowl, lightly beat the egg yolks for 30 seconds until smooth. The cornstarch mixture should be completely lump-free. Do not add hot milk directly to eggs or they will scramble.
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Thicken the pudding
Remove the rice-milk mixture from heat and slowly whisk in the cornstarch mixture. Return to low heat and cook for 3-4 minutes, stirring constantly until thickened. The mixture should coat a spoon lightly. Do not boil vigorously or the cornstarch will become gummy.
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Add final ingredients
Remove from heat and slowly whisk in the beaten egg yolks and vanilla extract, stirring constantly for 1-2 minutes. The mixture should be smooth and creamy with a custard-like consistency. Do not add eggs to hot mixture too quickly or they will cook and form lumps.
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Bake until golden
Preheat oven to 200°C. Divide the pudding among 6-8 individual ramekins or pour into a large baking dish. Bake for 15-20 minutes until the top is golden brown and slightly caramelized. The surface should have a beautiful amber color. Do not overbake or the pudding will become rubbery.
Tips
Cooking Tips
Stir the pudding constantly during cooking to prevent the bottom from scorching, and use a heavy-bottomed pan for even heat distribution that prevents hot spots.
Alternatives
Short grain rice can be replaced with arborio rice for a creamier texture, though traditional Turkish rice gives the most authentic result and better grain integrity.
Serving & Storage
Serve warm for breakfast or chilled as dessert, traditionally garnished with ground cinnamon. Store covered in refrigerator for up to 3 days and serve cold or gently rewarmed.
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