Turkish Baked Rice Pudding

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A beloved Turkish dessert tracing back to Ottoman palace kitchens, this baked rice pudding is gently cooked on the stovetop until velvety, then finished in a hot oven so the sugar topping blazes into a deep golden crust. The contrast between the cool creamy custard and the crisp caramelized lid makes it unforgettable.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 8 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 0 gFiber
• 30 gSugar
• 9 gProtein
• 110 mgSodium
• 350 mgPotassium
• 290 mgCalcium
• 0.4 mgIron
• 1 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the rice base

• 1/3 cup short-grain white rice
• 1 1/2 cups water
• Pinch of salt

For the custard

• 4 cups whole milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the caramelized top

• 2 tablespoons granulated sugar
• Ground cinnamon or chopped pistachios, for serving

Directions

1. Rinse the rice under cold water until the water runs clear, then combine it with 1 1/2 cups water and a pinch of salt in a heavy saucepan; simmer over medium heat for 12 to 15 minutes until the grains are very tender and most of the water has been absorbed.
2. Pour in the milk and add the 1/2 cup of sugar, stirring gently, and bring the mixture to a low simmer; cook for 15 minutes, stirring frequently with a wooden spoon to keep the bottom from catching.
3. Whisk the cornstarch with 3 tablespoons of cold milk in a small bowl until completely smooth, then stir the slurry into the pan along with the egg yolk and vanilla; continue cooking for 5 to 7 minutes more until the pudding thickens enough to coat the back of a spoon.
4. Preheat the oven to 220°C (425°F) and arrange four shallow ceramic baking dishes (about 1 cup capacity each) on a rimmed baking sheet.
5. Ladle the hot pudding evenly into the dishes, then sprinkle each top with about 1/2 tablespoon of sugar in an even layer; this is what will caramelize into the signature lid.
6. Bake on the middle rack for 25 to 30 minutes, until the tops are deep golden brown with darker caramelized patches and the edges are gently bubbling.
7. For an even darker, almost crackled crust, switch the oven to broil for the final 1 to 2 minutes, watching continuously so the sugar does not scorch.
8. Remove from the oven and let the puddings rest at room temperature for at least 15 minutes; they will set further and the crust will snap as it cools.
9. Serve warm or chilled, dusted with a little ground cinnamon or a scattering of chopped pistachios.

Cook’s Notes

• Use short-grain or arborio rice for the creamiest texture; long-grain basmati will work but produces a thinner, less silky result.
• Whole milk gives the richest custard; for a lighter version substitute half with 2% milk, though the set will be slightly softer.
• Watch the tops closely during the last few minutes of baking — the sugar topping can shift from golden to burnt in under a minute.
• The pudding continues to thicken as it cools, so do not worry if it looks a touch loose when you pull it from the oven.
• Traditional Turkish clay dishes called sutlac taslari produce the best crust, but any shallow ovenproof ramekin or gratin dish will work.

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