Firin Sütlaç - Turkish Rice Pudding is a rich and creamy rice pudding with a golden egg topping that is perfect to serve as a cold dessert or even as a creamed rice breakfast.
Table of Contents
Ingredients and substitutions for Turkish Rice Pudding
- Arborio rice: Arborio is high in starch, usually used for risotto because it absorbs liquid successfully, resulting in a creamy texture and firm bite.
- Milk: Whole milk was used to ensure the pudding has a beautiful creamy consistency. Feel free to replace with a creamy non dairy milk.
- Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our mixture is smooth whilst adding sweetness without adding additional flavors to our pudding. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel undertone to the dish.
- Vanilla extract: The flavor powerhouse that infuses our rice pudding with a beautiful depth of flavor.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Egg yolk: The egg yollk adds a custard layer to the top of the pudding. This cannot be replicated without it.
See recipe card for quantities.
How to make Turkish Rice Pudding:
Step 1: Pudding base: Simmer the rice with just enough water to cover it, until soft and almost dissipated.
Step 2: Simmer: Add a portion of the milk, sugar and vanilla extract into the rice and simmer.
Step 3: Slurry: Sift the corn flour into the 1 cup of milk and mix until smooth.
Step 4: Thickened: Pour into the rice and stir, cooking until thickened.
Step 5: Divide: Spoon the rice pudding into small oven proof dishes and set onto a larger baking tray (for spillages).
Step 6: Egg yolk topping: Stir the egg yolk and remaining milk until smooth. Spoon on top and spread evenly and bake until golden.
Step 7: Refrigerate: Remove and refrigerate for several hours before serving cold. Dig in and enjoy!
FAQ's for the best Turkish Rice Pudding
Traditionally, short-grain rice, such as Arborio or Calrose rice, is used for this Rice Pudding recipe. The starch content in these rice varieties helps create the creamy texture that is characteristic of this dessert.
Cooking time for Turkish Rice Pudding may vary, but it typically takes around 1 to 1.5 hours. The slow cooking process allows the rice to become tender and absorb the flavors of the milk resulting in a rich and creamy pudding.
Turkish Rice Pudding can be served either warm or chilled. It is enjoyed warm during the colder months and chilled during the summer. Either way, it's equally delicious!
Other rice desserts you'll enjoy
Turkish Rice Pudding (Firin Sütlaç)
Ingredients
- 110 grams / ½ cup arborio or pudding rice
- 720 grams / 3 cups milk
- 150 grams / ¾ cup superfine/caster sugar
- 1 teaspoon vanilla extract
- 18 grams / 2 tablespoons corn starch
- 14 grams / 1 small egg yolk
Instructions
- Place the rice and just enough water to cover it, into a saucepan on medium heat, cooking until the rice is soft and the water is almost dissipated, approximately 8 minutes.
- Set aside 1 cup of the milk in a bowl and a further 3 tablespoons of milk in a separate small bowl.
- Pour the remaining milk, sugar and vanilla extract into the rice, stirring to combine.
- Simmer for 10 minutes, stirring to ensure the mixture doesn't stick to the bottom of your saucepan and the milk is thickened and mostly dissapated.
- Preheat the oven to 180C/350F.
- Meanwhile, sift the corn flour into the 1 cup of milk and mix until smooth, gradually stir into the rice mixture and cook for a further 5 minutes or until thickened.
- Spoon the rice pudding into small oven proof dishes almost to the top and place the small dishes onto a larger baking tray (for spillages)
- Add the egg yolk to the remaining 3 tablespoons of milk and mix until well combined and smooth.
- Spoon 1-½ tablespoon's of the egg mixture over the rice pudding and spread out evenly.
- Place into the oven and bake for approximately 25 minutes or until golden on top.
- Remove and refrigerate for at least 3 hours or overnight.
- Serve cold.
Notes
- Best rice varieties for this pudding: Short-grain rice, such as Arborio or Calrose rice with a high starch content helps create the creamy texture that is characteristic of this dessert.
- Milk: Whole milk was used to ensure the pudding has a beautiful creamy consistency. Feel free to replace with a creamy non dairy milk.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Ramekins: Small individual ramekins with 1 cup capacity were used here. Traditionally clay dishes are used, so they are best in place of ceramic ramekins.
- Can be served warm or cold: It is enjoyed warm during the colder months and chilled during the summer, making it ideal for any season.
Nutrition
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