Turkish rice pudding

Name: Turkish rice pudding
Cuisine: British
Ingredients: 1/2 cup short grain rice; 1 cup water; Pinch salt; 1.5 L whole milk; 6 tbsp cornflour as slurry; 1 cup sugar; 1.5 tsp vanilla extract; 1 egg; 3 tbsp pudding liquid

patrick_huynh @cook_16166272

Sweden, Malmö

I first tried this dessert in a Turkish restaurant here in Malmö, Sweden. Fırın sütlaç is a sweet, creamy pudding made with few ingredients that you’re likely to have around the house.

The pudding and egg mixture used at the end gives us a nice colourful top and acts as a skin for the pudding underneath. Because it is less dense than the pudding, it does not sink when spooned on top (yay for science!) . If you like English rice pudding, you’ll definitely love this Turkish version of it!

I like to use Arborio rice as it’s easy to get a hold of here in Sweden and is similar to the authentic Turkish rice, but any white rice (preferably short grain) is possible to use. I also add a lot of sugar because I love it sweet!

The cornflour slurry is simply cornflour “dissolved”/properly mixed with a bit of water. This prevents it from clumping when added to a thicker liquid like milk. The amount of water here isn’t critical, I added around 2-3tbsp.

I first tried this dessert in a Turkish restaurant here in Malmö, Sweden. Fırın sütlaç is a sweet, creamy pudding made with few ingredients that you’re likely to have around the house.

patrick_huynh @cook_16166272

Sweden, Malmö

I first tried this dessert in a Turkish restaurant here in Malmö, Sweden. Fırın sütlaç is a sweet, creamy pudding made with few ingredients that you’re likely to have around the house.

Saved

Ingredients

1/2 cupshort grain rice
1 cupwater
Pinchsalt
1.5 Lwhole milk
6 tbspcornflour as slurry
1 cupsugar
1.5 tspvanilla extract
Optional topping
1egg
3 tbsppudding liquid

Saved

Steps

1

In a big pot, bring water to boil and add rice and a pinch of salt. Cook until nearly all the water is absorbed, 5-10 minutes.
2

Add the milk, and bring to a light simmer. Constantly mixing, add the cornflour slurry slowly. Lightly simmer for 20 minutes whilst stirring so the mixture doesn’t burn on the bottom.
3

Add the sugar and vanilla and lightly simmer pudding for a further 2 minutes while the oven heats up and the sugar dissolves. Preheat on the broiler to high heat. Feel free to add more sugar if it’s not sweet enough.
4

Take pudding off the heat. Remove 3tbsp of the pudding liquid and slowly mix with the egg and set aside. Distribute the pudding evenly into glass ovenproof Tupperware or small ceramic baking dishes.
5

With a spoon, float a small amount onto the surface of each pudding and use the back of the spoon to spread it around the surface without mixing into the pudding. This layer of egg will cook quickly under the grill and become nice and charred.
6

Put the puddings under the broiler for 5-10 minutes, or until the top is is nice and charred. Chill pudding and eat once cold!