Baked rice pudding is a light dessert that originated with the cuisine of the Ottoman Empire, and in Turkey goes by the name sütlaç. This creamy treat is one of the most consumed desserts in Turkey – and now you can make it for yourself!
Ingredients:
1 litre milk
1 cup sugar
1/2 cup pudding rice
2 1/2 tbsp wheat starch (or gluten-free wheat flour)
1 egg yolk
1 vanilla pod (or 1/2 tsp vanilla extract)
Wash and drain the rice, then put it in a deep saucepan, adding enough water to cover the grains. Cook the rice over a medium heat until tender.
Meanwhile, pour 4-5 tablespoons of milk in a bowl. Scrape out the seeds from the vanilla pod and add to the milk with the wheat starch.
When the rice is done, pour in the rest of the milk with the sugar and stir over a medium heat until it comes to the boil. Add the vanilla and starch mixture into the boiling milk and keep stirring for about 10 minutes.
Just before it’s ready, put an egg yolk in a bowl, add a small scoop of the cooked rice and stir thoroughly, then add the egg mix into the rice on the stove, stirring and cooking for another five minutes.
Preheat your oven on 200 degrees (180 degrees for fan ovens). Pour the rice pudding into four oven-safe bowls or ramekins placed on a baking tray, then place in the oven and bake until the surface browns.
When ready, remove from the oven and allow to cool before placing in the fridge for two to three hours. Serve chilled.
