Turkish Rice Pudding
The creamiest rice pudding has to be this Firin Sütlaç - Turkish Rice Pudding recipe. The reason...a lot of milk! WIth a caramelized topping, this is a good cold dessert for those times when you want something to prepare ahead and just leave in the fridge until needed.
Servings 6
Calories 256kcal
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
Calories: 256kcal