Turkish Baked Rice Pudding (Fırın Sütlaç)

Instructions

1. 1

   Rinse 100 g of Baldo rice under cold water until the water runs clear, then drain well. Set out a medium pot, a whisk, and 4 oven-safe clay ramekins inside a deep baking tray. Preheat your oven's top grill (broiler) to 200°C so it is hot and ready for browning later.

2. 2

   Place the drained rice into the medium pot and pour in 400 ml of water. Bring to a boil over medium heat, then lower the heat and simmer for 12 minutes, stirring occasionally. The rice should become completely soft and absorb almost all the liquid. If it dries out too early, add 2 tablespoons of warm water.

3. 3

   Pour 1000 ml of whole milk and 200 g of granulated sugar directly into the pot with the cooked rice. Stir well with a wooden spoon and heat over medium flame for about 10 minutes. Bring the mixture to a gentle boil, stirring frequently so the milk does not scorch at the bottom of the pot.

4. 4

   In a small bowl, whisk 30 g of cornstarch, 1 egg yolk, and 50 ml of cold water until smooth. Scoop a ladle of hot milk from the pot into the bowl while whisking quickly to temper the egg. Reduce pot heat to low, pour the tempered mixture back into the pot, and stir constantly for 5 minutes until thick.

5. 5

   Divide the warm pudding evenly among the 4 clay ramekins. Place the ramekins in the deep baking tray and carefully pour cold water into the tray until it reaches about 2 cm up the sides of the ramekins. This water bath prevents the bottom of the pudding from drying out while the top browns.

6. 6

   Place the tray on the top rack under the preheated grill. Bake at 200°C for 10 to 12 minutes until dark brown spots form on top. Carefully remove from the oven and let cool at room temperature, then chill in the fridge for at least 2 hours. Serve cold or at room temperature.