Baked Rice Pudding Recipe (Fırın Sütlaç)

Directions

In a large pot, combine the rice and water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the rice is tender and the water is mostly absorbed, about 15 minutes.

Add the milk and sugar to the pot, stirring well to combine. Continue to cook over medium heat, stirring frequently, until the mixture thickens, about 20-25 minutes. Be careful not to let the mixture boil.

Preheat your oven to 375 degrees F (190 degrees C).

In a small bowl, whisk the egg yolk and vanilla extract. Gradually add a small amount of the hot milk mixture to the egg yolk, whisking constantly to temper the egg. Then, slowly add the egg mixture back into the pot, stirring well.

Pour the mixture into individual ovenproof ramekins or a large baking dish. Place the ramekins in a deep baking tray. Fill the tray with hot water to reach halfway up the sides of the ramekins.

Bake in the preheated oven for about 20-25 minutes, or until the tops are lightly browned and a skin has formed. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.