Sütlaç (Turkish Baked Rice Pudding)

Cooking method

1. Step 1:

   

   Gather all the ingredients for the dessert. Use short-grain rice. The yolks should come from large, good-quality eggs, and it's best to use whole milk.

2. Step 2:

   

   Rinse the rice thoroughly until the water runs clear. Put it in a saucepan, pour in 300 ml (about 1 1/4 cups) of water, and simmer over low heat until tender, about 15 to 20 minutes. The water usually cooks off completely by then. If it does and the rice isn't quite done, don't worry — it will finish cooking while the dessert bakes.

3. Step 3:

   

   Dissolve the starch in the remaining 100 ml (about 1/3 cup plus 1 tablespoon) of cold water.

4. Step 4:

   

   Put the yolks in a deep bowl and add the sugar. Set the bowl over a water bath and beat until pale and fluffy. I use a mixer, but a regular whisk works too.

5. Step 5:

   

   Meanwhile, heat the milk until it's just about to boil, but don't let it boil.

6. Step 6:

   

   Slowly pour a little of the hot milk into the yolk mixture in a thin stream, whisking constantly. Don't add all the milk at once, or the yolks will curdle into flakes — you want the mixture smooth and even.

7. Step 7:

   

   Then pour the tempered yolk mixture back into the rest of the hot milk.

8. Step 8:

   

   Bring the milk with the sugar and yolks to a boil over low heat. Add the rice, vanilla sugar, and dissolved starch. Stirring, bring the mixture back to a boil, then remove it from the heat.

9. Step 9:

   

   You can pour the mixture straight into serving dishes or ramekins, let it cool to room temperature, then chill it in the refrigerator and serve.

10. Step 10:

    

    But I recommend baking the sütlaç as well. Spoon the milk-and-rice mixture into baking ramekins and set them on a baking sheet filled with about 1/2 inch of water. Place the pan in an oven preheated to 400°F (200°C) for 15 to 20 minutes. Then switch on the top broiler and give the dessert another 5 to 7 minutes, or a bit longer, until a deep golden crust forms on top.

11. Step 11:

    

    Just like before, cool the hot sütlaç to room temperature and then chill it in the refrigerator, since this dessert is traditionally served cold. Enjoy!