Turkish Baked Rice Pudding
(Fırın Sütlaç)
This Turkish baked rice pudding is creamy, comforting, and finished with a beautifully caramelised top.
Slow-cooked milk and tender rice create a rich dessert that is perfectly chilled before serving.
Garnish with pistachios for a simple and elegant finish.
🛒 Ingredients
👩🍳 Instructions
½ cup short-grain rice, rinsed
2 cups water
4½ cups whole milk, divided
1 cup granulated sugar
2–3 tbsp cornstarch
½ cup milk (for mixing with cornstarch)
1 tsp vanilla extract
Pinch of salt
Crushed pistachios, for serving (optional)
Rinse the rice under cold water until the water runs clear.
Combine rice and water in a pot and bring to a boil. Simmer until the rice is tender and the water is absorbed.
Add most of the milk and the sugar. Stir and gently simmer over medium-low heat
Mix cornstarch with the remaining milk until smooth.
Slowly stir the cornstarch mixture into the pot and cook until thick and creamy.
Remove from heat and stir in vanilla and salt.
Pour the pudding into oven-safe bowls or a baking dish.
Place the bowls in a larger tray filled halfway with hot water.
Bake under high heat until the top is lightly browned and caramelised.
Let cool to room temperature, then chill for at least 2–3 hours.
Sprinkle with crushed pistachios before serving.
✨ Quick Tips
Use whole milk for the creamiest texture.
Stir constantly when adding cornstarch to prevent lumps.
Chilling improves both texture and flavor.
Serve well chilled for the most authentic experience.