Do you like milk-based desserts? This Turkish Baked Rice Pudding Recipe is right up your alley if yes. It is creamy, rich and has the yummiest golden top. One of the best gluten-free desserts out there! It makes a wonderful breakfast too!
Do you know that Turkish cuisine has an abundance of yummy desserts? I’m sharing one of my favorite Turkish desserts today. You might be expecting a homemade Turkish delight recipe, but I have already done that. Today’s dessert is way easier to make. Oh and less sweet than world-famous Turkish homemade baklava. What’s more, you don’t need a lot of ingredients for this Turkish baked rice pudding recipe, which is called sütlaç in Turkey.
The best thing I love about this recipe is the simplicity of it. This is a baked rice pudding recipe without eggs.
We need just 5 ingredients. These are:
How To Make
This recipe has four stages.
First, cook the rice with water in a large pan until the rice is tender. Before putting the rice in the pan, wash it just once under cold water. Don’t try to clean rice super well so that it won’t lose much of its starch. We need that natural starch of rice for a creamy rice pudding.
Second, add in milk and sugar and bring it to boil. Let it simmer for about 10 minutes over low heat.
Third, in a small bowl, whisk together ½ cup milk and 1 tablespoon cornstarch until smooth. Pour it gradually into the simmering rice. Stir the rice while doing this. Continue stirring and let the mixture simmer until it thickens.
Finally, pour this mixture into small ovenproof cups like ramekins or clay cups and bake.
How To Bake Rice Pudding: To bake the rice pudding, fill the ½ of an oven tray and place the ramekins into it. This will keep the pudding creamy and prevent it from getting dry. Bake them uncovered at 400F until their tops are golden. Watch their top and remove from the oven when they reach the desired golden color.
Can I Use Cooked Rice?
Yes! Although I like doing things from scratch, shortcuts are sometimes good for me too. For example, when I have leftover rice and I want to make this baked rice pudding recipe in a quicker way. Turning that leftover rice into a wonderful dessert like this is brilliant, isn’t it? If making rice pudding with leftover rice is not your type of thing, you can use store-bought pre-cooked rice and use it for an easier and quicker way of making this recipe. You skip the first stage in this case and start right from the second.
Can I Make It Vegan?
This is a gluten-free pudding recipe because it is made with rice and cornstarch. However this baked rice pudding is not vegan because we use milk in the recipe. Some recipes even use egg yolk for the topping, but I really don’t think it is necessary. To make it vegan, use coconut milk. Almond milk or soy milk would work fine too. I’ve tried coconut rice pudding before and it was as yummy as this one with a nice coconut flavor.
If you don’t like many stages in a recipe or need an easier recipe, just skip the baking step and let the pudding cool down. Trust me it’s still so good! It was my favorite dessert, snack and breakfast as a kid. I used to gobble one bowl when it was still hot, but I’ve always loved it more when chilled.
Although this is the easy way, I came accross an even easier way of making rice pudding on my lovely friend Mely’s blog. Her Mexican Rice Pudding Recipe uses a mixture of whole milk and condensed milk and she says the pudding is ready in half the time with this shortcut unlike the old-fashioned method. Are you intrigued like me? Well, I need to try her rice pudding with condensed milk asap!
What Type of Rice?
In Turkey, while we use long grain to make Rice Pilaf with Orzo, we use round short grain rice in desserts like this or in soups. It doesn’t matter much though. You can use any rice as long as it doesn’t have a strong flavor.
We don’t recommend Basmati or Jasmine rice because they would be too flavorful for this pudding. On the other hand, you might see these flavorful rices in Indian Rice Pudding recipes like this Instant Pot Kheer. What’s more, they also add cardamom and saffron in their puddings. You know traditional Indian recipes always have a ton of flavors, which I really love.
The only spice we use in this recipe is cinnamon. It gives the pudding a comforting feeling, especially when served warm. Also, I recommend adding lemon or orange zest if you are planning to serve the puddings chilled. They add an amazing summer effect on this dessert.
Another ingredient I love in my baked rice pudding is pistachio. It is totally up to your taste. You can use any nut you like or just leave it out.
If you love fruit in your dessert, raisins, dates or fresh fruit go really well too. You might need to reduce the amount of sugar then. Taste and adjust the sweetness to your taste.
How To Serve
In Turkey, we serve it well-chilled. It makes a delightful snack any time of the day. Although it’s not traditional, I love it even at breakfast. I enjoy it cold in summer but it is better at room temperature in cooler weathers. The best thing to serve on the side is undoubtedly our traditional coffee, so you had better learn How to Make Turkish Coffee.
Can I Freeze It?
Yes, you can freeze your pudding in freezer-safe containers wrapped tightly for up to three months. On the other hand, I personally don’t like the taste much when thawed. It tastes way better for three to four days after it is made.
Did you make this Turkish-style baked rice pudding recipe? Please rate it below and leave your comment!
Other Rice Dishes
More Turkish Desserts
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!Print
Turkish Baked Rice Pudding Recipe
A super yummy milk-based pudding recipe with rice.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Desserts
- Method: Baking
- Cuisine: Turkish
- ½ cup uncooked rice
- 2 and ½ cups water
- 4 and ½ cups milk, divided
- ¾ cup sugar
- zest of a lemon (optional)
- 1 and ½ tablespoons cornstarch
- Wash the rice just once. Don’t try to make it super clean so that it keeps its starch.
- Place it in a large pan. Pour water over it and bring it to a boil. Let the rice simmer over low heat until the rice is soft.
- Add in 4 cups milk and sugar. Bring it to a boil and simmer over low heat about 10 minutes.
- Grate the lemon zest using a small grater right into the pot.
- Meanwhile, whisk together the remaining milk and cornstarch in a small bowl. Pour this into the simmering rice mixture and stir well at the same time. Continue stirring until it thickens, for about 15 minutes. Cook for extra 2 minutes after it thickens and remove from the heat.
- Preheat the oven to 400F.
- Fill the ½ of an oven tray and place ovenproof cups like ramekins into it. Pour the pudding into them and bake uncovered until they have golden top as you see in the pictures here.
- Remove from the oven and let them cool down completely. Either serve them at room temperature or chill at least for 4 hours before serving.
- Optionally, you can garnish the puddings with freshly grated lemon zest and/or ground pistachio.
- Serving Size: 1 bowl
- Calories: 136
- Sugar: 27 g
- Sodium: 19.1 mg
- Fat: 0.1 g
- Carbohydrates: 32.7 g
- Protein: 1.7 g
- Cholesterol: 0.8 mg
Keywords: rice, pudding, Turkish rice pudding