Fırın Sütlaç — Turkish Baked Rice Pudding

Fırın sütlaç is Türkiye’s oven-browned version of sütlaç: a gently sweet, milky rice pudding with a creamy center and a deeply caramelized top.

SERVES 6 | PREP 10 MINUTES | COOK 55–70 MINUTES | CHILL 2 HOURS

INGREDIENTS

• 1/2 cup short-grain rice

• 2 cups water

• 5 cups whole milk, divided

• 3/4 cup granulated sugar

• 2 tablespoons cornstarch

• 1 egg yolk

• 1 teaspoon vanilla extract, optional

• Pinch of salt

METHOD

1. Rinse the rice. Combine it with the water in a saucepan and simmer gently until the rice is very soft and only a little water remains, about 20 minutes.

2. Add 4 cups milk and salt. Bring to a gentle simmer, stirring often.

3. Stir in the sugar and simmer for 10 minutes.

4. Whisk the cornstarch with the remaining 1 cup cold milk. Stir it into the pudding and cook 3–5 minutes, until lightly thickened.

5. Whisk the egg yolk. Temper it with a ladle of hot pudding, then stir it back into the pot. Add vanilla if using.

6. Divide among six shallow oven-safe clay bowls. Set them in a deep baking tray and add hot water halfway up their sides.

7. Broil near the top of the oven until the surfaces blister and develop dark caramelized patches. Watch carefully.

8. Cool, then refrigerate for at least 2 hours. Serve cold.

AUTHENTICITY NOTE

Traditional fırın sütlaç should remain creamy beneath its browned skin. The egg yolk helps the surface color but should not make the pudding taste eggy. Cinnamon may be offered at the table but is not required.

WATCH

https://www.youtube.com/results?search_query=traditional+Turkish+firin+sutlac+recipe