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Authentic Turkish Baked Rice Pudding (Fırın Sütlaç) with Caramelized Crust
Istanbul's timeless Ottoman comfort dessert: creamy whole milk and short-grain rice pudding, baked in shallow earthenware bowls under intense top heat until a blistered, caramelized dark skin forms.
Prep
15 min
Cook
35 min
Total
50 min
Oven
220°C (200°C vent.)
Ingredients
servings
6
- Fresh whole milk1000 ml
- Baldo or arborio short-grain rice80 g
- Granulated white sugar150 g
- Cornstarch dissolved in 50 ml cold milk2 tbsp
- Fresh egg yolk1 pc
- Pure vanilla extract1 tsp
Preparation Steps
1
Simmer rice in 300 ml water for 15 minutes until tender and water is nearly absorbed.
15 min timer
2
Pour in milk and sugar, simmer for 10 minutes. Whisk egg yolk with dissolved cornstarch and a ladle of warm milk, then pour back into pot, whisking for 3 minutes until thickened.
13 min timer
3
Ladle pudding into earthenware ramekins placed in a roasting pan. Pour cold water into pan to reach halfway up ramekins. Bake under broiler at 220°C (425°F) for 12-15 minutes until deeply caramelized in spots on top. Chill before serving.
15 min timer
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Nutrition Facts
per servingCalories
280
Protein
7.5g
Carbohydrates
48g
Fat
6.5g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
