There’s something so comforting about rice pudding – it’s light, creamy, and always feels like a cozy hug in a bowl. Many cuisines around the world have their own versions of this delightful dessert. In Spain, it’s known as “arroz con leche”; in Turkey, we call it “Sütlaç”, which translates beautifully to “milk food.” But Turkish cuisine gives it a unique twist with two beloved styles: the classic creamy rice pudding and Fırın Sütlaç, which is baked to perfection with a golden, caramelized top. This version is slightly more decadent and has that irresistible toasted layer that makes it extra special.
More dessert recipes you can love; Crinkle Baklava, Tahini Pumpkin
About Recipe;
Growing up, my grandma would make rice pudding often, and I loved watching her carefully stir the pot. Even now, it’s one of those desserts that takes me back to simpler times. And lucky for us, it’s quick, easy, and only requires a few ingredients!
What Makes Turkish Rice Pudding Different?
Traditional rice pudding recipes are usually egg-free, often flavored with cinnamon, and sometimes a touch of rose water for that subtle floral hint. But Fırın Sütlaç is a bit different. We add egg yolk to give the pudding its beautiful, burnished top and bake it in the oven, which creates that rich, caramelized flavor. It’s perfect for those days when you’re craving something a little extra!
Ingredients for Turkish Rice Pudding;
You’ll need just a few simple ingredients, most of which are probably in your kitchen already:
– Milk: The base of this pudding, making it creamy and light.
– Rice: Short-grain rice works best, as it gives the pudding a lovely, smooth texture.
– Sugar: Just the right amount to sweeten.
– Egg yolk and starch: These give Fırın Sütlaç its signature creamy texture and caramelized top.
– Pinch of salt: Enhances all the flavors.
How to Make Turkish Rice Pudding?
1. Cook the rice: Start by cooking the rice in water until it’s soft and fluffy.
2. Prepare the pudding base: Add milk, sugar, and a pinch of salt to the pot with the rice. Let it simmer gently until the milk heats up and flavors start to blend.
3. Create the thickener: In a small bowl, whisk together starch, egg yolk, and a couple of tablespoons of milk until smooth. Add a scoop of the hot milk mixture to the bowl, stirring continuously to avoid lumps.
4. Combine everything: Gradually pour this mixture back into the pot with the milk and rice. Stir and let it cook for about five minutes until the pudding thickens.
5. Bake: Pour the pudding into individual oven-safe dishes (like soufflé cups). Place them on a baking sheet, add a little water to the sheet to help with even cooking, and bake until you see that golden, caramelized top.
Fırın Sütlaç is best enjoyed warm, with a handful of toasted nuts sprinkled on top for a little crunch. My husband loves it this way, especially when the top is perfectly caramelized and the inside remains soft and creamy.
Give this Turkish rice pudding a try, and let it transport you to a little Turkish café by the Bosphorus, where life feels just a bit slower, and every spoonful brings a smile. Enjoy!
