Creamy Baked Rice Pudding — Sütlaç
Turkish Middle Eastern delicacy, creamy baked rice pudding with a blistered caramelised brown top, served cold in individual ramekins with a pinch of cinnamon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Measure 60g short-grain pudding rice, 200ml water, 700ml whole milk, 80g caster sugar, 2 tbsp cornflour, 0.5 tsp vanilla extract, 0.5 tsp fine salt, and 0.5 tsp ground cinnamon. Have a small bowl and whisk ready.
Simmer
Combine rice and water in a small saucepan. Cover and simmer over low heat 12–15 minutes until water is almost fully absorbed and rice is very soft.
Build
Pour milk, sugar, and salt into the rice. Bring to a gentle simmer over medium heat. Whisk cornflour with 3 tbsp warm milk mixture in a bowl until smooth, then pour back into pan, whisking constantly.
Reduce
Lower heat to low and cook 10–12 minutes, stirring constantly, until pudding thickens to a loose porridge consistency. Remove from heat and stir in vanilla extract.
Grill
Preheat grill to highest setting. Divide pudding between two 250ml ovenproof ramekins, leaving 5mm at the rim. Place on a baking tray with the tops 5cm from the grill element. Grill 4–6 minutes, watching constantly, until the tops blister, burn in patches, and turn deep mahogany brown.
Rest and plate
Cool the ramekins 20 minutes at room temperature, then refrigerate 3 hours until fully chilled and set. Dust the tops with ground cinnamon just before serving.
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