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
Units
Scale
- 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