Fırın sütlaç (oven-browned rice pudding)

Time: 1 hr 10 min (about 30 min hands-on)6 servingsapprox. 330 kcal / serving (estimated)approx. 8 g protein / serving

One of the most famous Turkish milk desserts: creamy rice pudding whose top is browned in the oven. Served cold, traditionally in clay bowls.

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Method

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Rinse the rice, bring to a boil with the water, and cook over low heat for 10-12 minutes until most of the water is absorbed.
Pour in the milk and cook over low heat, stirring often, for 20 minutes until the rice is completely soft.
Add the sugar and vanilla sugar, then the rice flour mixed smooth with the cold milk, and cook, stirring constantly, for 5 minutes until creamy and thickened.
Preheat the oven's grill (or top heat to 220 °C). Spoon the pudding into heatproof ramekins.
Place the ramekins in a baking tray filled halfway with cold water, and bake on the top rack for 10-15 minutes until mottled brown on top.
Cool to room temperature, then chill for at least 3 hours. Sprinkle with cinnamon and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

The water bath protects the pudding from overcooking underneath, so only the top browns.
Keeps 3-4 days in the fridge.