Nutritional Guidelines (per serving) | |
---|---|
496 | Calories |
11g | Fat |
87g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 Sservings | |
Amount per serving | |
Calories | 496 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 6g | 29% |
Cholesterol 81mg | 27% |
Sodium 146mg | 6% |
Total Carbohydrate 87g | 32% |
Dietary Fiber 1g | 2% |
Protein 13g | |
Calcium 340mg | 26% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you liked custard and rice pudding as a child, you'll love this recipe for baked rice pudding, known in Turkey as fırın sütlaç (fur-UHN' soot-LAHCH'). Turkey is famous for its wide selection of milk-based desserts and puddings, and baked rice pudding is the cream of the crop. It holds a very special place in Turkish cuisine—you'll find that it's made in every home and served in every Turkish restaurant.
Adults and kids alike love baked rice pudding, a healthy dessert choice after a big meal. It's best when made with fresh whole milk and chilled several hours before serving. Some Turkish folks still go out of their way to seek out fresh, non-pasteurized milk to make fırın sütlaç. It's said that the tricks to making perfect rice pudding are fresh milk, slow cooking, constant stirring, and lots of patience.
Ingredients
- 1/2 cup uncooked rice
- 4 3/4 cups whole milk, divided
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 egg yolk beaten with 3 tablespoons milk
Steps to Make It
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Preheat the oven to 350 F (180 C).
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Wash the rice and place it in a large saucepan with enough water to cover it by about 1/2 inch. Bring it to a boil and reduce the heat. Let the rice simmer gently until the rice is soft, about 5 minutes.
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Add 3 3/4 cups milk, the sugar, and vanilla extract to the rice. Bring the mixture to a boil. Reduce the heat and let it boil very gently for about 10 minutes.
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Using a whisk, mix together the remaining 1 cup milk and the cornstarch in a small bowl until smooth. While stirring, gradually pour this mixture into the rice. Turn up the heat and continue stirring the pudding until scalding.
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When the pudding thickens, continue to stir and cook for about 2 minutes more. Remove from the heat and fill small, ovenproof dessert cups, clay cups, or disposable aluminum pudding cups with the hot mixture.
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Using a spoon, drizzle a small amount of the egg yolk and milk mixture into the center of each dessert cup. With the back of the spoon, use a light, circular motion to swirl the egg yolk from the center to the edges so it spreads evenly over the top of each cup.
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Bake the pudding cups until the tops are nicely browned, about 20 minutes. Let the cups cool at room temperature and then refrigerate for several hours before serving.
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