A beloved Turkish dessert made with creamy rice pudding baked until the tops are caramelized and golden. Silky smooth inside with a signature blistered top, this comforting treat is traditionally served in clay pots and enjoyed warm or chilled.

Why You’ll Love This Recipe

Fırın Sütlaç combines the rich creaminess of classic rice pudding with the subtle complexity of a caramelized baked top. The contrast of silky interior and lightly blistered surface offers depth without overpowering sweetness (delishglobe.com). Its elegant presentation in individual pots makes it ideal for both casual family dinners and refined gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

½ cup short‑grain rice
½ cup water
3–4 cups whole milk
½ cup granulated sugar
2 Tbsp cornstarch (or starch dissolved in ¼ cup milk)
¼ tsp salt
1 tsp vanilla extract
Optional garnish: ground cinnamon or chopped pistachios

directions

Cook the rice: Rinse (optional), then combine rice and ½ cup water in a saucepan. Simmer until water is absorbed and rice is tender (about 10–12 min) (
Simmer with milk: Add milk, sugar, salt, and vanilla. Bring to a gentle boil, reduce heat, and simmer for 10 min, stirring often
Thicken: Whisk cornstarch with a little milk to make a slurry; stir into the pudding. Cook 3–5 min until slightly thickened
Portion: Remove from heat and strain into individual oven-safe ramekins or clay pots.
Bake: Place pots in a water bath (bain-marie), filling the pan halfway up the pots. Bake at 400 °F (200 °C) for 15–20 min, or until the tops are golden and gently caramelized (watch closely)
Chill: Cool to room temperature, then refrigerate at least 2 hours before serving. Garnish with cinnamon or pistachios as desired.

Servings and timing

Servings: 4–6 individual portions
Prep time: 5 minutes
Cook time: 40–45 minutes simmer + 15–20 minutes baking
Chill time: 2 hours
Total time: ~3 hours

Variations

Egg yolk version: Some recipes use an egg yolk to deepen richness and caramelization
Dairy-free: Use coconut, almond, or cashew milk in place of whole milk for a vegan twist .
Flavor accents: Add lemon zest, rosewater, cardamom, or orange blossom water during simmering
Nut topping: Sprinkle chopped pistachios, hazelnuts, or walnuts before serving for added texture.

storage/reheating

Storage: Refrigerate covered for up to 4–5 days
Freezing: Not recommended (texture changes)
Serving: Enjoy chilled or at room temperature; warming slightly can enhance aroma but will soften the top.

FAQs

Is rinsing the rice necessary?

Rinsing removes surface starch, preventing over-thickness—but some prefer unwashed rice for extra creaminess

What’s the purpose of the water bath?

It ensures gentle, even baking to form the silky top without drying out the pudding

Can I skip cornstarch?

Skipping it yields a looser, more fluid texture. Cornstarch helps achieve the hallmark creamy body.

Why is my top not caramelizing?

Use high heat (400 °F/200 °C) and bake long enough; broil for 2–3 min if needed at the end .

Can I bake a large dish instead of individuals?

Yes, though portioning will vary. Baking time may extend slightly for larger volumes .

Is this gluten-free?

Yes—as long as you use cornstarch, it contains no gluten ingredients.

Can I make it ahead?

Absolutely—prepare and bake, then store chilled. Assemble garnishes just before serving.

Why is the top not crunchy like crème brûlée?

Fırın sütlaç features a thin caramelized skin—not a hard crust

Can leftovers be reheated?

Yes—gently warm in the oven to revive aroma, but the caramelized top should remain intact.

How do I make it sweeter or lighter?

Adjust sugar to taste (reduce by 1–2 Tbsp) or use half-and-half for a richer result.

Conclusion

Turkish Baked Rice Pudding (Fırın Sütlaç) is a timeless dessert that delivers creamy comfort with an elegant twist. The delicate caramelized top adds complexity, while its simple, wholesome ingredients respect tradition. Perfect for special dinners or cozy evenings. Let me know if you’d like serving suggestions or pairing ideas with Turkish tea or coffee!

Turkish Baked Rice Pudding (Fırın Sütlaç)

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Author: Emma Delaney
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes (including chilling)
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: Turkish
Diet: Vegetarian

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Description

Un dessert turc très apprécié, composé d’un riz au lait crémeux cuit jusqu’à ce que le dessus soit caramélisé et doré. Onctueux à l’intérieur et cloqué sur le dessus, ce délice réconfortant est traditionnellement servi dans des pots en terre cuite et dégusté chaud ou froid.

Ingredients

1/2 tasse de riz à grains courts
3 tasses de lait entier
1/2 tasse d’eau
1/2 tasse de sucre granulé
2 cuillères à soupe de fécule de maïs
1/4 cuillère à café de sel
1 cuillère à café d’extrait de vanille
Facultatif : cannelle moulue ou pistaches pour la garniture

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Instructions

Rincez le riz à l’eau froide et placez-le dans une casserole moyenne remplie d’eau. Laissez mijoter jusqu’à ce qu’il soit tendre et que l’eau soit presque entièrement absorbée.
Ajoutez le lait, le sucre et le sel. Laissez cuire à feu moyen en remuant souvent pendant environ 15 minutes, jusqu’à ce que le mélange épaississe légèrement.
Dans un petit bol, fouettez la fécule de maïs avec 3 cuillères à soupe d’eau froide pour obtenir une pâte. Incorporez-la au pudding et laissez cuire 3 à 4 minutes supplémentaires jusqu’à obtenir une consistance crémeuse.
Retirer du feu et incorporer l’extrait de vanille.
Versez le pudding dans des ramequins individuels allant au four ou dans des pots en terre cuite traditionnels.
Placez les ramequins dans un grand plat de cuisson rempli d’eau chaude jusqu’à mi-hauteur des côtés.
Faire griller sur la grille supérieure jusqu’à ce que le dessus soit doré et cloqué (surveiller attentivement pour éviter de brûler).
Laisser refroidir à température ambiante, puis réfrigérer au moins 2 heures avant de servir. Garnir de cannelle ou de pistaches hachées si désiré.

Notes

Le riz à grains courts comme le Baldo ou l’Arborio donne la texture la plus crémeuse.
Utilisez des ramequins allant au four ou des pots en argile turcs traditionnels pour plus d’authenticité.
Surveillez attentivement pendant la cuisson au gril : le dessus doit cloquer mais ne pas brûler.
Peut être dégusté chaud, mais le refroidissement rehausse la saveur et la texture.

Nutrition

Serving Size: 1 ramekin
Calories: 220
Sugar: 22g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 6g
Cholesterol: 15mg