Description
Fırın sütlaç is baked Turkish rice pudding with tender rice, milk, wheat starch, and a golden-brown top. This cream-enriched version is slow-cooked on the stovetop, then broiled in a water bath and chilled before serving.
Ingredients
Units
Scale
- 2 litres + 2 tablespoons whole milk
- 75g short-grain white rice
- 25 g wheat starch
- 200 g granulated white sugar
- 1 pinch of salt
- 120 ml heavy cream
Instructions
- Add 2 liters of milk and the rice to a deep saucepan.
- Bring it to a boil, and then stir intermittently over a low-medium heat.
- Continue cooking for 1-1.5 hours, stirring regularly so that it does not overflow (don’t let the rice stick to the bottom of the pan!) until the milk is reduced and the rice is fully cooked.
- Add 2 tablespoons of milk to the wheat starch and mix well. Add to the already cooked rice mixture, and cook for another 2-3 minutes, stirring constantly.
- Add sugar, salt and cream and cook for another 5 minutes, stirring constantly. Once the mixture is slightly thickened but still loose, turn off the stove.
- Divide into ovenproof bowls or ramekins. While dividing into the bowls, mix each time and pour into the bowls so that your rice pudding mixture is evenly distributed.
- Turn on the oven’s upper grill setting only.
- Put your rice pudding in a deep baking dish and add boiling water until it reaches half way up the sides of the ramekins. Place on the middle rack of the oven and cook until golden brown to your liking.
- Allow to cool to room temperature, and then chill in the refrigerator. Serve with hazelnuts and love.
Notes
- The pudding should still be slightly loose when it comes off the stovetop; it firms as it cools and chills.
Don’t forget to check out the Sutlac video on YouTube!
- Prep Time: 5 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
