Sütlaç (Sütlaç) — Turkish Baked Rice Pudding with a Lightly Caramelized Top

• 70 gshort-grain rice (rinsed until water runs mostly clear)
• 300 mlwater
• 1000 mlwhole milk
• 160 ggranulated sugar
• 18 gcornstarch (about 2 tbsp)
• 1egg yolk (optional but traditional for better browning)
• 2 tspvanilla extract
• 1 tspfine sea salt
• 1 tspground cinnamon (for sprinkling after baking)

Instructions

1. 1

   Rinse the rice in a sieve under cool water until the runoff is mostly clear. Add the rice and 300 ml water to a small pot and simmer over medium-low heat for 10–12 minutes, stirring twice, until the grains are tender and most of the water is absorbed.

2. 2

   Pour 1000 ml milk into a wide saucepan and add the cooked rice, sugar, and salt. Bring it just to a gentle simmer over medium heat, then reduce to medium-low and cook for 10 minutes, stirring often so the milk does not scorch on the bottom.

3. 3

   In a bowl, whisk the cornstarch with 120 ml cold milk until completely smooth and lump-free. Pour this slurry into the simmering pot in a thin stream while whisking constantly, and keep whisking for 1 minute to prevent clumps from forming.

4. 4

   Continue cooking for 3–5 minutes, stirring steadily, until the pudding thickens to a lightly pourable custard that coats the back of a spoon. Turn off the heat and whisk in the vanilla extract, then let the mixture stand for 5 minutes so bubbles settle and the rice suspends evenly.

5. 5

   Heat the oven broiler/grill to 240°C and place a rack in the upper third of the oven. If using egg yolk, whisk it with 2 tbsp (30 ml) of the hot pudding in a small bowl to temper it, then whisk this mixture back into the pot so the top browns more evenly.

6. 6

   Divide the pudding into 6 oven-safe ramekins (about 180–200 ml each) and set them in a deep baking tray. Add hot water to the tray to come about 2 cm up the sides of the ramekins, which helps the custard bake gently and prevents curdling.

7. 7

   Broil for 6–9 minutes, rotating the tray once, until the tops develop golden-brown patches and a lightly caramelized skin. Remove carefully, cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set and become creamy.

8. 8

   Serve chilled or cool, sprinkling exactly 1/6 tsp cinnamon over each ramekin for a classic finish. For the cleanest texture, avoid stirring the browned top into the custard and instead break through it with a spoon as you eat.