This version uses a small amount of cornstarch to support the milk-and-rice mixture. There is no egg in the recipe. A hot grill or broiler browns the surface while a water bath protects the pudding below. Use dishes specifically rated for the heat of your oven and grill.
Fırın Sütlaç — Recipe Card
Turkish baked rice pudding
Makes 6 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Fırın Sütlaç
Cook the rice
Put the rinsed rice and water in a heavy saucepan. Bring to a gentle simmer, then cook partly covered over low heat for 15–20 minutes, stirring occasionally, until the rice is very soft. Add a splash of water if it dries out before softening.
Add the milk
Reserve about one-eighth of the cold milk for the cornstarch slurry. Add the remaining milk and a small pinch of salt to the rice. Bring just to a gentle simmer, then cook for 15 minutes, stirring frequently and scraping the base so the milk does not catch.
Thicken gently
Stir the cornstarch into the reserved cold milk until smooth. Add the sugar to the pan, then slowly pour in the slurry while stirring. Simmer gently for 4–5 minutes until lightly thickened. Stir in the vanilla, if using.
Brown the tops
Heat the oven to 200°C / 390°F conventional. Divide the pudding between individual grill-safe ovenproof ramekins of about 200–250 ml / 7–8½ fl oz capacity, allowing one per serving. Set them in a deep roasting tin and carefully add hot water halfway up the sides. Bake for 10 minutes, then use the overhead grill or broiler for 2–5 minutes until mottled brown, watching continuously.
Cool and chill
Carefully lift the dishes out of the water bath. Allow steam to subside briefly, then refrigerate promptly; do not wait for them to cool completely on the counter. Chill for at least 2 hours before serving. The stated total time includes this chill.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-baked-rice-pudding-firin-sutlac. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Use the right dishes
Ordinary glass, decorative pottery and some ramekins are not safe under a grill. Check the manufacturer’s rating and avoid sudden temperature changes.
Milk and sweetness
Whole milk gives the intended creamy texture. Taste the warm pudding before baking; remember that sweetness tastes a little different once chilled.
Watch the grill
Broilers vary widely. Stay beside the oven during browning and rotate the tin carefully if one side colors faster. The water bath and dishes will be very hot.
How to store and reheat Fırın Sütlaç
Refrigerate promptly and use within 2 days. Cool the rice pudding quickly in its individual portions rather than leaving a large pot at room temperature. Serve chilled. Freezing can change the texture of the milk and rice.
Fırın Sütlaç: questions and answers
Does fırın sütlaç contain egg?
Some versions use egg, but this recipe does not. Rice and a little cornstarch provide the body.
Why is my pudding runny while warm?
It will thicken as it chills. It should lightly coat a spoon before baking; follow the chilling time before judging the final texture.
Can I make it without browning?
Yes. Skip the oven step, portion the cooked pudding into serving dishes, cool promptly and chill. The result is stovetop sütlaç rather than fırın sütlaç.
