Wednesday, March 5, 2008

Baked Turkish Rice Pudding - Firin Sutlac

This is one recipe that you can use the milk left over after making kaymak. It's a favorite and one of my mother's recipes. It's origins are from the Ottoman times and today you can find it at every Turkish pastry shop.

It does take some time to prepare, but it's really easy. And I don't know anybody that has tried it and not liked it.

You don't have to bake or broil it. You can just simply serve it as is. To me it's better when it's broiled. To get a crunchier top you'll be adding an egg yolk as you can see below. You can skip the egg if you don't have it handy, but I strongly suggest you use it.

You can serve it hot or chilled. My preference is chilled. Add some pistachios to the top and Enjoy...:)



1 lt (32 oz.) milk
1/2 cup white rice, short grain or 'pudding' rice
1 cup white sugar
1/4 cup corn flour or corn starch
1 tsp vanilla extract

1 egg yolk.

Soak rice for about 30 minutes. Drain and rinse it. Transfer to a pan and cover with water. Simmer until all water is absorbed.

When water is absorbed add milk, sugar and vanilla. Cook gently for about 20 minutes, stirring occasionally.

Dissolve corn starch in some water and add slowly to the mixture. Keep cooking until bubbles form on the surface. The consistency should be thicker than pouring consistency, but not solid. Which should take about 1 more minute.

Pour into ovenproof ramekins.

Beat one egg yolk and add 1-2 tablespoons of the milk mixture. Mix well and spread it to the tops of the puddings and broil, or bake until tops are browned.

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