Recipe
Fırın sütlaç
Turkish baked rice pudding: short-grain rice cooked first in water, then slowly in milk, thickened with a rice-starch slurry and broiled in ramekins until the tops blister brown. Around 300 kcal a serving, the classic proportions.
Fırın sütlaç takes about 60 minutes and makes 6 servings. Each serving has 302 kcal.
- Preparation
- 10 minutes
- Cooking
- 50 minutes
- Total time
- 60 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 302 kcal
- Protein
- 6.8 g
- Carbohydrates
- 60 g
- Fat
- 4.5 g
Ingredients
- Short-grain rice100 g
- Warm water300 ml
- Milk1 l
- Sugar180 g
- Rice starch20 g
- Vanilla sugar1 pc
Instructions
- 1
Rinse the rice, then simmer it in the water over low heat until the water is fully absorbed, about 10 minutes.
- 2
Pour in the milk and bring it slowly to a gentle simmer.
- 3
Cook on low for about 25 minutes, stirring constantly, until the rice is completely tender.
Tip: Milk scorches the moment you stop stirring - keep the spoon moving along the bottom the whole time, no phone breaks.
- 4
Whisk the rice starch with 4–5 tablespoons of cold water into a smooth slurry.
- 5
Stir the slurry and the sugar into the pot and cook, stirring constantly, until the pudding coats the back of the spoon, about 5 minutes.
- 6
Stir in the vanilla sugar and ladle the pudding into ovenproof ramekins.
- 7
Set the ramekins in a deep tray, pour a finger of water around them and broil under a hot grill until the tops are blistered and browned in patches, 5–6 minutes.
Tip: Do not walk away from the broiler - the tops go from pale to burnt in under a minute. Browned in patches is exactly right.
- 8
Cool to room temperature, then chill for at least 2 hours. Sütlaç is served cold, with the skin proudly on top.
Cooking methods
On the stove
Use a heavy pot on the smallest burner: the milk phase must stay at a lazy simmer, never a boil. The final browning needs the oven's grill element - bring the rack close to it, tray of ramekins below.
On induction
Cook the rice on level 3, the milk phase on 3–4 - induction's steady low heat is ideal for milk, but the bottom still catches without stirring. Browning happens under the oven broiler, not on the hob.
Over an open fire
The stovetop part works over gentle embers with constant stirring, but the blistered top needs strong heat from above - a lid heaped with glowing coals over the ramekins can do it, otherwise finish under a kitchen broiler.
Recipe questions
- How long does this recipe take?
- Plan for about 60 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Cook the rice on level 3, the milk phase on 3–4 - induction's steady low heat is ideal for milk, but the bottom still catches without stirring. Browning happens under the oven broiler, not on the hob.
- Can I cook this recipe over an open fire?
- Yes. The stovetop part works over gentle embers with constant stirring, but the blistered top needs strong heat from above - a lid heaped with glowing coals over the ramekins can do it, otherwise finish under a kitchen broiler.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
