Fırın Sütlaç (Turkish Baked Rice Pudding)

⏱ 80 min · Serves 6

Silky vanilla-scented rice pudding baked until the top blisters into a freckled caramel skin — the classic Turkish dessert served straight from its little clay dish, warm or fridge-cold.

Per serving: 310 kcal · 9.5g protein · 51.0g carbs · 8.0g fat

Ingredients

• 100g short-grain pudding rice (or arborio)
• 250ml water
• 1.2 litres whole milk
• 160g caster sugar
• 30g cornflour mixed with 60ml cold milk
• 1 tsp vanilla extract (or 1 vanilla pod, split)
• Pinch of salt
• 1 egg yolk, beaten with 1 tbsp milk (for the glaze)
• Ground cinnamon or crushed pistachios, to serve

Method

1. Rinse the rice, put it in a heavy pan with the water and a pinch of salt, and simmer gently for 12–15 minutes until the water is absorbed and the grains are soft.
2. Pour in the 1.2 litres of milk and bring to a gentle simmer, stirring often, for 25–30 minutes until slightly thickened and the rice is very tender.
3. Stir in the sugar and cook 5 minutes more, then whisk in the cornflour slurry. Cook, stirring constantly, for 2–3 minutes until the mixture thickens to a loose custard. Stir in the vanilla.
4. Heat the oven to 220C/200C fan. Divide the pudding between 6 shallow ovenproof ramekins or small clay dishes, leaving 1cm at the top. Rest 5 minutes and pop any bubbles.
5. Brush the surfaces lightly with the egg yolk wash.
6. Sit the dishes in a deep roasting tin and pour in boiling water to come halfway up the sides. Bake for 20–25 minutes until the tops are deeply mottled and browned.
7. Lift out carefully, cool to warm, then chill at least 2 hours if you like it cold. Serve dusted with cinnamon or scattered with pistachios.