Baked rice pudding is like the second season of the Rice Pudding / Sütlaç recipe. All you need to do is prepare the rice pudding as in the first season recipe – linked above – then follow this recipe. I believe the additional steps listed glorify the rice pudding and carry it up to another level.
Popularity
Rice pudding is common all around the world from Asia where rice is plenty to Nordic countries who like to have it even at breakfast. Most countries also have a baked version of their rice puddings. Turkey is one of these countries where rice pudding – sütlaç and baked rice pudding – fırın sütlaç is a staple of home kitchens as well as restaurants.
How to bake rice pudding?
I will not copy/paste the Turkish rice pudding recipe here, as I already have it in this blog. Sütlaç is the name of the pudding in Turkish, prepare it patiently whisking until you obtain the pudding-like thick texture. Right after removing from the heat add a whisked egg yolk to the saucepan with the pudding and mix vigorously until well combined. Then fill your oven-safe individual bowls half way. Bake in a preheated oven at 210° Celsius (400° F), on the very top rack of the oven.
Quick tips
- Place individual oven-safe bowls filled up to ¾s on to an oven tray.
- Pour water on to the tray to reach the pudding bowls half way.
- Wait for the top of the puddings to thicken before putting the tray to the oven.
- Oven should be preheated to 210° Celsius (400° F).
- Place the tray to the very top rack of the oven.
- Keep an eye, on the puddings, they will be ready in about 10 minutes.
Everybody, adults and kids enjoy having baked rice pudding, it is light and low calorie compared to many other Turkish desserts.
I hope you’ll try my recipe and please do send me pictures of how you have done.
Baked Rice Pudding Recipe
Ingredients
- 1 egg yolk
- water for the oven tray
Instructions
- Whisk an egg yolk.
- Right after removing from the heat add the egg yolk to the rice pudding pot and mix vigorously to blend. This will add flavor and color to the pudding.
- Pour the rice pudding into oven proof, small bowls. These can be glass, ceramic or clay.
- Do not fill the bowls to the very top, leave some place and when the bowls go into the oven they will make bubbles and might splatter around if filled too much.
- Wait until the top of the pudding in each bowl thickens.
- Place all the bowls in an oven tray.
- Add some water to reach the middle of the pudding bowls. Make sure they do no float around, if so reduce the water.
- Place the tray with the bowls in a preheated oven at 210° Celsius (400° F), on the very top rack of the oven.
- Watch and cook until the top of the pudding gets golden and almost burnt. They will be ready in about 10 minutes.
- Take out of the oven, chill and serve.
Notes
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