Turkish Style Baked Rice Pudding-(Sutlac)
Turkish cuisine has a variety of milk-based desserts. Baked rice pudding is one of the famous one in our cuisine. It is easily found in almost all Turkish restaurants and generally preferred by Turkish women to serve to their guests. Baked rice pudding is a light, delicious, and healthy dessert that served after a meal. The traditional bowl to serve baked rice pudding is clay cup. I was planning to bring these cups from Turkey, but I was lucky that I found it in US. It is easy to make baked rice pudding. There are two steps for baked rice pudding;
The pudding is first cooked on the stove, then the clay cups are baked in the oven until the tops are very brown.
- 1 liter whole milk
- ½ cup uncooked rice
- 1 cup sugar
- 2 tbsp. cornstarch
- 1 tsp. vanilla extract
- 1 egg yolk, beaten
- Wash the rice and place it in a large saucepan with enough water to cover it by about ½ inch. Bring it to a boil and reduce the heat. Let the rice simmer gently until the rice is soft.
- Using a whisk, mix together the milk, sugar, corn starch, yolk and vanilla extract. Then add this mixture to the rice. Bring them to a boil. Reduce the heat and let it boil very gently for about ten minutes. Continue stirring the pudding until scalding.
- When the pudding thickens, continue to stir and cook for about two minutes more. Remove from the heat and fill small, ovenproof dessert cups, clay cups or disposable aluminum pudding cups with the hot mixture.
Fill the tray with water about 1/2 inch then place pudding cups. Bake them in a 360° F oven until the tops are nicely browned. Let the cups cool at room temperature then refrigerate them for several hours before serving.