The sweetest classic of Turkish cuisine: Authentic baked rice pudding recipe with a burnt top

A classic of Turkish cuisine, Fırın Sütlaç, or baked rice pudding, is celebrated for its perfectly caramelized top and silky, non-watery interior. This recipe reveals the secrets to achieving that authentic, masterful taste.

Key ingredients include 1 liter of full-fat milk, as the fat content is crucial for richness. One cup of granulated sugar, half a cup of broken rice (preferably a starchy variety like broken or Baldo rice), and two cups of water for cooking the rice are also essential. Three tablespoons of wheat starch and one packet of vanilla add to the flavor and texture. For the signature burnt top, one egg yolk is optionally used, described as a secret to the bakery-style finish.

The process begins with rinsing the rice lightly to retain its starch. The rice is then boiled in water until soft and mushy. One liter of cold, full-fat milk is added, and the mixture is brought to a boil while stirring. Wheat starch is dissolved in a small amount of cold water or milk and tempered with a ladleful of hot pudding before being gradually stirred into the pot to prevent lumps.

Once the pudding begins to thicken, sugar and vanilla are added. The pudding will thin slightly after the sugar is added, so it's simmered for another 8-10 minutes on low heat until it reaches a slightly fluid consistency, as it will thicken further in the oven. The pudding is then portioned into heat-resistant clay pots or ramekins, leaving about an inch of space at the top.

For the distinctive caramelized crust, a mixture of the last spoonfuls of pudding and one egg yolk is quickly whisked and lightly drizzled over the surface of each portion. The pots are placed in a deep baking pan filled halfway with cold water to prevent boiling over and drying out. Baked in a preheated oven at 200°C (392°F) on the top rack with the broiler setting, the sütlaç is cooked for about 10-15 minutes until the tops are perfectly browned. After cooling to room temperature, it's chilled for at least 2-3 hours and served cold, often sprinkled with chopped hazelnuts.