Name: Turkish Baked Rice Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 225 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 0.5 cup Short-grain rice; 400 ml Water; 1 l Whole milk; 1 tsp Vanilla extract; 1 cup Granulated sugar; 1 pinch Salt; 3 tbsp Wheat starch; 100 ml Cold whole milk; 0.25 cup Hazelnuts; 1 tsp Ground cinnamon

Turkish baked rice pudding holds a special place in the pantheon of comforting desserts. Walk into any traditional Turkish restaurant or local bakery, and you will see these charming clay bowls lined up, boasting their signature blistered, dark tops. The magic lies in the contrast between that caramelized, slightly chewy skin and the incredibly silky, milky pudding beneath it.

The beauty of this dessert is its humble ingredient list. Short-grain rice, milk, sugar, and a touch of starch come together to create something far greater than the sum of its parts. Unlike some puddings that rely heavily on eggs for thickening, this recipe uses the natural starch from the rice supplemented with a little wheat starch, yielding a lighter but deeply creamy texture that feels refreshing rather than heavy.

Baking the pudding in a water bath under a hot broiler is the secret to achieving that iconic scorched top without overcooking the custard. The cold water protects the delicate pudding while the intense upper heat works its magic. Served chilled and often garnished with crushed hazelnuts and a dusting of cinnamon, it is a timeless treat that brings a touch of traditional culinary warmth to your own kitchen.

Step By Step

Instructions × 7

Stovetop Cooking

Cook the rice

Place the short-grain rice and water in a medium pot over medium heat. Bring the mixture to a simmer and cook, stirring occasionally, for about 15 minutes. The rice should become completely soft and absorb almost all the water, which ensures it blends seamlessly into the pudding.

1/2 cup Short-grain rice1 2/3 cup WaterMedium Pot

Add the milk and vanilla

Pour the whole milk into the pot with the cooked rice and stir in the vanilla extract. Continue to cook over medium heat until the mixture comes to a gentle boil and the rice grains start floating to the surface. This step infuses the rice with flavor and begins the gentle thickening process.

4 1/8 cup Whole milk1 tsp Vanilla extract

Sweeten the pudding

Pour in the granulated sugar and a pinch of salt, stirring well to ensure the sugar dissolves completely. The small pinch of salt is highly recommended, as it beautifully enhances the overall sweetness and rich dairy notes of the dessert.

1 cup Granulated sugar1 pinch Salt

Thicken with starch

In a small bowl, whisk the wheat starch with the cold whole milk until fully dissolved and perfectly smooth. Pour this starch slurry into the bubbling pudding while stirring continuously. Let it cook for another 5 minutes until the pudding thickens to a consistency slightly looser than standard custard, as it will continue to firm up as it cools.

3 tbsp Wheat starch3/8 cup Cold whole milkWhisk

Baking and Chilling

Prepare the water bath

Divide the hot pudding evenly among six oven-safe bowls, leaving a little room at the top. Arrange the bowls in a deep baking tray and carefully pour cold water into the tray until it reaches halfway up the sides of the bowls. The water bath protects the custard from boiling over while allowing the tops to scorch perfectly in the oven.

Oven-safe Bowls or RamekinsDeep Baking TrayLadle

Broil the tops

Transfer the tray to an oven preheated to 200°C (400°F). Use the top rack and the fan or broil setting to bake the puddings for about 10 minutes, or until dark, blistered spots form on the surface. Watch them very closely without leaving the oven, as they can burn rapidly once they start to color.

Chill and garnish

Carefully remove the tray from the oven and let the pudding bowls sit until they reach room temperature. Transfer them to the refrigerator to chill for at least 2 to 3 hours, or ideally overnight, to fully set. Just before serving, garnish the scorched tops with crushed roasted hazelnuts and a sprinkle of ground cinnamon.

1/4 cup Hazelnuts1 tsp Ground cinnamon

Turkish Baked Rice Pudding

Instructions × 7

Cook the rice

Add the milk and vanilla

Sweeten the pudding

Thicken with starch

Prepare the water bath

Broil the tops

Chill and garnish

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