Turkish Baked Rice Pudding
Fırın Sütlaç
This creamy, vanilla-scented rice pudding has a silky smooth texture topped with a golden caramelized crust. The dessert emerges from the oven with an irresistible burnt sugar aroma and contrasting textures. It's the perfect comfort dessert that transforms simple ingredients into an elegant Turkish classic.
Ingredients
Instructions
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Cook rice in milk
Rinse the rice under cold water until water runs clear. In a heavy-bottomed saucepan, combine rice with 1 liter whole milk over medium-low heat for 25-30 minutes, stirring frequently. Cook until rice is completely soft and broken down, creating a creamy base. Do not let the milk boil vigorously or it will curdle.
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Add sugar and vanilla
Stir in the granulated sugar and vanilla extract over low heat for 5 minutes until sugar completely dissolves. The mixture should be smooth and fragrant with vanilla aroma. Do not increase heat or the sugar may caramelize prematurely.
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Prepare cornstarch mixture
In a small bowl, whisk cornstarch with 50ml cold milk until completely smooth with no lumps. Mix thoroughly for 1-2 minutes until the mixture is silky white. Do not add lumpy cornstarch as it will create an uneven texture.
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Thicken the pudding
Slowly pour the cornstarch mixture into the rice pudding over low heat, whisking constantly for 3-4 minutes. The pudding will thicken noticeably and coat the back of a spoon. Do not stop stirring or the cornstarch may form lumps.
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Fill ramekins
Divide the pudding evenly among 6-8 individual ramekins or oven-safe dishes. Fill each about 3/4 full, leaving space for expansion. Smooth the tops gently with a spoon for even browning. Do not overfill or the pudding may overflow during baking.
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Bake until golden
Preheat oven to 200°C. Bake the puddings for 15-20 minutes until the tops are golden brown and slightly caramelized. The surface should be firm but still jiggle slightly when moved. Do not overbake or the pudding may curdle and separate.
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Cool and chill
Remove from oven and let cool to room temperature for 30 minutes, then refrigerate for at least 3 hours. The pudding will set completely and develop its signature cool, creamy texture. Do not serve warm as the proper texture develops only when chilled.
Tips
Cooking Tips
Use a heavy-bottomed pan and stir constantly while cooking to prevent the milk from scorching. The rice should completely break down and become almost invisible in the final pudding for the smoothest texture.
Alternatives
Short grain rice can be replaced with arborio rice for similar results, though it may take slightly longer to break down. If vanilla extract isn't available, use vanilla sugar or scrape seeds from half a vanilla pod.
Serving & Storage
Serve chilled in the ramekins with a small spoon, traditionally after dinner or with Turkish tea. Store covered in the refrigerator for up to 4 days. The caramelized top may soften slightly but the flavor remains excellent.
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