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Loading...A beloved Turkish comfort dessert, this oven-baked rice pudding is simmered on the stovetop until creamy, then finished in a hot oven until the surface turns a deep golden caramel. Served cool in small clay dishes, it is delicate, fragrant, and lightly scented with vanilla and cinnamon.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings4
Yield4 ramekins
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 7 gFat
- 3.5 gSaturated Fat
- 50 gCarbs
- 0 gFiber
- 32 gSugar
- 9 gProtein
- 115 mgSodium
- 320 mgPotassium
- 280 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the rice pudding base
- 1/2 cup short-grain white rice, rinsed
- 1 1/2 cups water
- 4 cups (about 1 L) whole milk
- 1/2 cup granulated sugar
- 2 tablespoons rice flour
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Pinch of fine salt
For the caramelized top
- 2 tablespoons granulated sugar, for sprinkling
- 1/2 teaspoon ground cinnamon, plus more for dusting
Directions
- Preheat the oven to 230°C (450°F). Place four shallow ceramic or clay ramekins on a baking sheet.
- Combine the rinsed rice and water in a heavy saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the rice is tender and most of the water has been absorbed, about 10 minutes.
- Pour in the milk and sugar, stir well, and bring the mixture back to a low simmer. Cook gently for 15 minutes, stirring often to prevent the milk from sticking to the bottom of the pan.
- Whisk the rice flour with 3 tablespoons of cold water in a small bowl to form a smooth slurry, then stir it into the saucepan. Simmer for 5 more minutes until the pudding thickens to a creamy, spoonable consistency.
- Remove the pan from the heat. Quickly whisk the egg yolk in a small bowl, then temper it with a ladle of the hot pudding before stirring it back into the pan along with the vanilla extract and salt.
- Divide the pudding evenly among the four ramekins, filling each about three-quarters full. Sprinkle the surface of each with 1/2 tablespoon of sugar to create a caramelized crust during baking.
- Bake on the center rack for 18 to 22 minutes, until the tops are deeply golden brown with characteristic dark spots and the pudding is just set around the edges.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, dusted lightly with ground cinnamon.
Cook’s Notes
- Use whole milk for the richest, creamiest texture; lower-fat milk will produce a thinner pudding.
- Sprinkle the sugar for the topping evenly and only on the surface of the pudding; do not stir it in, or it will not caramelize.
- Watch the tops closely during baking, as the sugar can go from caramelized to burnt in under a minute under the broiler.
- For extra depth, simmer a strip of lemon peel in the milk and remove it before dividing the pudding into ramekins.
- Traditional Turkish sütlaç is served cold in small clay (güveç) dishes, but it is also lovely slightly warm.
