Turkish Rice Pudding (Sütlaç) - Restaurant Style
Rice pudding is a great dessert, but Turkish Rice Pudding (Sütlaç) is the best! If you've ever been to Turkey, you know what I'm talking about. There are two distinct styles: home and restaurant. This is the restaurant style - it is creamier than homestyle.
Ingredients
- 1/2 cup baldo, osmancık, or arborio rice - washed
- 1 cup water
- pinch of salt
- 6 cups whole milk
- 1/4 cup plus 2 tablespoons corn starch dissolved in a little cold water - (if you prefer a firmer pudding, use 1/2 cup corn starch)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs - beaten
Instructions
- In a large pot, bring water to a boil and add rice and salt. Turn down heat to medium low and cook until almost all of the water has been absorbed.
- Add milk and stir frequently until milk is just under boiling.
- Add corn starch and continue stirring until rice is fully cooked - about 20 minutes. Don't let mixture get beyond a simmer or very low boil.
- Add sugar and cook for another 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- Turn broiler on high and move the rack close to the top.
- Using a ladle, remove one cup of liquid pudding. Try not to get any rice.
- Slowly drizzle the cup of pudding into eggs, beating constantly. Set aside.
- Fill small ramekins or oven-proof dessert bowls of your choice. Leave a bit of space at the top. Put bowls on baking tray.
- Using a large spoon, float the egg mixture on top of each of the ramekins.
- Broil until tops are dark brown and charred in spots.
- Remove pudding from oven and cool on countertop, then move to refrigerator.
- Serve cold.
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