Baked rice pudding

Baked rice pudding

Fırın sütlaç

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

In Turkey, rice pudding is a cold dessert and never served hot. Because it needs time to chill, this version – which is halfway between rice pudding and crème brulée – is best made the day before you want to serve it.

Ingredients

Quantity Ingredient
80g short-grain pudding rice
700ml milk
100g caster sugar, plus extra for sprinkling
2 drops natural vanilla extract
65g cornflour

Method

  1. Bring 300 ml water to the boil in a large saucepan and add the rice. Simmer, covered, for 15 minutes, stirring often to prevent sticking (add a splash more water if necessary). When the water has been absorbed by the rice, add the milk, sugar and vanilla extract. Cook for another 15 minutes.
  2. Mix the cornflour with a little water until a smooth loose paste forms. Stir into the pudding mixture. It will quickly thicken. Continue to cook over a low heat, stirring, for 5 minutes. Pour into ramekins or small serving bowls and chill in the fridge until cool and set (about 5 hours or overnight).
  3. Once chilled and set, you can either serve it as it is, sprinkled with cinnamon (in which case it is just called sütlaç) or caramelise the top. Preheat the grill to medium and lower the rack underneath so the puddings are approximately 15 cm from the heat.
  4. Sprinkle each pudding with caster sugar and place under the grill for approximately 5 minutes until the sugar is melted and bubbling and has turned a deep brown (watch carefully as there is a fine line between caramelised and burnt and it can happen very quickly). If you can resist tucking in while they are warm (I often can’t) chill again before serving.
Course:
Dessert
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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