Authentic Turkish Baked Rice Pudding (Fırında Sütlaç)
463kcal
Ingredients
The Pudding Base
- 1/2 cup White Rice
- 2 cups Water
- 4 cups Whole Milk
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
The Thickener
- 3 tbsp Cornstarch or wheat starch
- 1 large Egg Yolk
- ½ cup Water
Method
- Place the rice and 2 cups of water in a pot. Cook on low heat, stirring constantly, until the rice is soft and the water is absorbed.
- Pour 1 liter of milk into the pot. Bring to a boil, then add sugar and simmer for 5 minutes.
- In a small bowl, whisk starch, egg yolk, and 100ml water until smooth.
- Slowly pour the starch mixture into the boiling milk while whisking rapidly to avoid lumps or cooking the egg. Add vanilla and simmer for 2-3 minutes.
- Divide the mixture into oven-safe clay pots or ramekins.
- Place pots in a deep baking tray filled with 1-2 inches of water. Bake in a preheated oven at 250°C (480°F) using only the top broiler setting until the tops are golden brown.
- Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition
Calories463kcalCarbohydrates85gProtein10gFat9gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol75mgSodium104mgPotassium400mgFiber0.4gSugar62gVitamin A457IUCalcium317mgIron0.4mg
Notes
For the traditional baked top, transfer the pudding into oven-safe bowls and bake at high heat for a few minutes until the surface develops the signature lightly caramelized spots.