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.
- 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
- Preheat the oven to 350 F (180 C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||6 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|