If you’re not already a rice pudding fan, it might be time to give it another try! This Turkish-style baked rice pudding has a super rich and creamy filling and has a caramelized roasted top. The recipe is easy to make with only 5 ingredients (including leftover rice if you have some) and minimal effort. And this pudding is so good!
Easy Baked Rice Pudding
It’s no surprise that almost every part of the world has a version of rice pudding. I mean, what’s not to love about this simple, humble dish made from rice, milk, sugar, and vanilla? It’s comfort food at its best!
And this Turkish-style baked rice pudding, also known as fırın sütlaç, is next level! It’s made on the stovetop by slowly simmering rice, milk, sugar, and vanilla until the mixture is thick and creamy. And then it’s added to ramekins and finished in the oven giving the pudding a wonderful roasted top.
All you need to do is add your favorite toppings and enjoy them for dessert — or breakfast!
Ingredients for Turkish Rice Pudding Recipe
Turkish baked rice pudding is naturally gluten-free and egg-free. And you only need 5 simple ingredients to make it.
- RICE: You’ll need pre-cooked short grain rice to make this pudding. You can also use leftover rice or pre-cooked frozen rice (you don’t need to defrost it before using but it might need a few more minutes to cook).
- MILK: If you want that rich, creamy texture, use whole milk. If you want to make the recipe vegan or dairy-free, you can use plant milks. But the texture might not be as thick. Canned coconut milk probably works best.
- PURE VANILLA EXTRACT
- CORNSTARCH: Cornstarch is used to thicken the pudding.
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How to Make Baked Rice Pudding
The cooking process for this baked rice pudding recipe is simple and mostly hands-off. But it does take about 45 minutes from start to finish plus extra time for cooling. So make sure to plan accordingly. See the recipe card below for the full recipe.
- PREP: Heat the oven to 400 degrees. Next, place 4 oven-safe ramekins or bowls in a 9×13 baking dish and fill the baking pan halfway with water. This process, called a bain marie, helps the pudding mixture to cook evenly and prevent the bottom of rice pudding from burning.
- MAKE THE CORNSTARCH SLURRY: Add 1/3 cup milk and 3 tablespoons cornstarch to a small bowl and whisk. Set aside.
- MAKE THE PUDDING: While the oven is heating, add 1 1/2 cups precooked rice and 4 cups whole milk to a sauepan. Over medium heat, bring the mixture to a simmer (not a boil). Then add 1 cup sugar, 1/2 teaspoon pure vanilla extact and the cornstartch slurry. Continue to slowly simmer, stirring occasstionally, until the mixture is thick and creamy, about 25 minutes.
- ADD TO RAMEKINS: Next, divide the cooked mixture between the 4 ramekins resting in the baking dish filled 1/2 way with water. And then bake until the tops of the puddings are browned, about 15-20 minutes.
- COOL AND SERVE: Remove the puddings from the water bath and cool to room temperature. You can eat the baked rice pudding warm. But I think it tastes even better chilled. Or to serve cold, refrigerate for at least 3 hours before serving. And the top with fruit and nut toppings of your choice.
A Few More Recipe Tips
- THE ROASTED TOP: The baked top of the baked rice pudding isn’t hard and crunchy like the top of a crème brûlée. It’s. more like a thick film top. But it adds a yummy warm, caramelized flavor to the dish.
- EGGS: Some Turkish rice pudding recipes call for adding eggs. This recipe is egg-free.
- TOPPINGS: I used ripe figs and toasted walnuts as toppings. But feel free to use what ever fruit or nut toppings you like. Or none at all!
- MAKE AHEAD & STORAGE: This dish is a great one to make ahead! I actually think it tasted better the day after you make it. And it will keep in the refrigerator (covered) for up to five days.
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Turkish Baked Rice Pudding
- Total Time: 60 minutes (plus cooling)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Turkish-style baked rice pudding has a rich, creamy filling and a caramelized roasted top. It’s super easy to make with only 5 ingredients. And is so good!
Ingredients
- 1 1/2 cups cooked short-grain rice (I used jasmine rice)
- 4 cups whole milk plus 1/3 cup whole milk to mix with the cornstarch
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons cornstartch
Instructions
- PREP: Heat the oven to 400 degrees. Next, place 4 oven-safe ramekins or bowls in a 9×13 baking dish and fill the baking pan halfway with water. This process, called a bain-marie, helps the pudding mixture to cook evenly and prevent the bottom of rice pudding from burning.
- MAKE THE CORNSTARCH SLURRY: Add 1/3 cup milk and 3 tablespoons cornstarch to a small bowl and whisk. Set aside.
- MAKE THE PUDDING: While the oven is heating, add 1 1/2 cups precooked rice and 4 cups whole milk to a saucepan. Over medium heat, bring the mixture to a simmer (not a boil). Then add 1 cup sugar, 1/2 teaspoon pure vanilla extract, and the cornstarch slurry. Continue to simmer, occasionally stirring, until the mixture is thick and creamy, about 25 minutes.
- ADD TO RAMEKINS: Next, divide the cooked mixture between the 4 ramekins resting in the baking dish filled 1/2 way with water. And then bake until the tops of the puddings are browned, about 15-20 minutes.
- COOL AND SERVE: Remove the puddings from the water bath and cool to room temperature. You can eat the pudding warm. But it might taste even better once it has been chilled. Or to serve cold, refrigerate for at least 3 hours before serving. You can eat them plain or with fruit and nut toppings of your choice.
Notes
- MAKE AHEAD & STORAGE: This dish is a great one to make ahead! I actually think it tasted better the day after you make it. And it will keep in the refrigerator (covered) for up to five days.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Turkish