Turkish Rice Pudding Oven is a delightful dessert that has won the hearts of many. This comforting dish is known for its creamy texture and caramelized top, making it a favorite in Turkish cuisine. Using simple ingredients, it’s a dessert that’s both easy to prepare and incredibly satisfying. Let’s dive into how to create this traditional Turkish treat!

Why You’ll Love This Turkish Rice Pudding Oven

This Turkish rice pudding recipe stands out for several reasons. First, it’s incredibly creamy and rich in flavor, thanks to the whole milk and short-grain rice. Second, the caramelized top adds a lovely texture contrast that is visually appealing and scrumptious. Third, it’s a dessert that can be enjoyed warm or chilled, making it versatile for any occasion. Additionally, it uses common ingredients, which means you won’t have to hunt for anything special. This is a perfect choice if you’re looking for oven-baked desserts from Turkey that are both easy and delicious. Lastly, it’s a vegetarian-friendly option, making it suitable for various dietary preferences.

Ingredients for Turkish Rice Pudding Oven

Gather these items:

• 1 liter (4 cups) whole milk
• 1/3 cup short-grain rice (Arborio or pudding rice)
• 400 ml (1 2/3 cups) water
• 3/4 cup sugar (adjust to taste)
• 1 egg yolk
• 2 tbsp corn starch
• 2 tbsp milk (for mixing with starch)
• Pinch of salt

How to Make Turkish Rice Pudding Oven Step-by-Step

1. Step 1: Rinse the rice under cold water until the water runs clear, then drain.
2. Step 2: In a deep saucepan, combine the rinsed rice and 400 ml of water. Bring to a simmer and cook until the water is absorbed and the rice is tender (about 10–12 minutes).
3. Step 3: Add 1 liter of milk, the sugar, and a pinch of salt. Stir and bring to a boil. Once boiling, reduce heat and simmer, stirring often, for 15 minutes so the rice softens fully and the mixture thickens slightly.
4. Step 4: While the milk simmers, preheat your oven to 200°C (400°F).
5. Step 5: In a small bowl, whisk the corn starch with 2 tablespoons of milk, then whisk in the egg yolk until smooth.
6. Step 6: Temper the egg-starch mixture: scoop a ladle of the hot milk mixture into the bowl while stirring constantly to avoid lumps.
7. Step 7: Pour the tempered mixture back into the pot. Return to low heat and cook for about 5 minutes, stirring, until the pudding takes on a thicker, custardy consistency.
8. Step 8: Spoon the pudding into individual oven-safe dishes (soufflé cups or ramekins). Arrange them on a baking sheet and add a little water to the sheet (a shallow water bath helps even heat).
9. Step 9: Bake at 200°C (400°F) for 10–15 minutes, watching closely until the tops are golden and slightly caramelized.
10. Step 10: Remove, cool slightly, then top with chopped nuts and serve warm or chilled.

Pro Tips for the Best Turkish Rice Pudding Oven

Keep these in mind:

• Use short-grain rice for the best creamy texture.
• Don’t skip the water bath; it helps the pudding cook evenly.
• Stir regularly to prevent the pudding from sticking to the pot. This recipe uses the baking method, so watch the pudding closely in the oven.
• For added flavor, sprinkle some cinnamon on top before serving.

Best Ways to Serve Turkish Rice Pudding Oven

There are several delightful ways to enjoy this dish. First, you can serve it warm with a sprinkle of cinnamon or ground nuts for added texture. Alternatively, chill the pudding for a refreshing dessert on hot days. For a twist, consider adding vanilla or drizzling honey on top. This easy Turkish rice pudding recipe is perfect for sharing at gatherings or family dinners.

How to Store and Reheat Turkish Rice Pudding Oven

To store, cover the pudding with plastic wrap and refrigerate. It can last up to three days in the fridge. To reheat, simply place it in the oven or microwave until warm. If you want to retain that creamy texture, add a splash of milk when reheating.

Frequently Asked Questions About Turkish Rice Pudding Oven

What’s the secret to perfect Turkish Rice Pudding Oven?

The secret lies in using short-grain rice and keeping the heat low while cooking. This ensures the pudding remains creamy and doesn’t turn gummy, which is crucial for a satisfying creamy rice pudding.

Can I make Turkish Rice Pudding Oven ahead of time?

Yes, you can prepare this pudding a day in advance. Just follow the recipe and store it in the fridge. This is a great way to save time for gatherings or special occasions.

How do I avoid common mistakes with Turkish Rice Pudding Oven?

To avoid common mistakes, ensure that you stir the pudding frequently while it cooks and watch it in the oven to prevent over-browning. This way, you’ll achieve the perfect caramelized top without burning.

Variations of Turkish Rice Pudding Oven You Can Try

There are many delicious variations of this dish to explore. You can make Turkish rice pudding with vanilla by adding vanilla extract during cooking. For a spiced touch, incorporate a pinch of cardamom or nutmeg. Another option is to create a baked rice pudding with milk by substituting part of the milk with coconut milk for an exotic twist. Each variation brings a unique flavor profile to this beloved Turkish dessert.

For more delicious recipes, check out Pistachio Pavlova Meringue Cakes or Cinnamon Orange Jam Linzer Cookies. If you’re interested in more traditional dishes, visit Mediterranean Chickpea Salad.

Turkish Rice Pudding Oven: 7 Steps to Creamy Perfection

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A comforting Turkish oven rice pudding with a caramelized top, combining simple ingredients for a creamy dessert.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 liter (4 cups) whole milk
• 1/3 cup short-grain rice (Arborio or pudding rice)
• 400 ml (1 2/3 cups) water
• 3/4 cup sugar (adjust to taste)
• 1 egg yolk
• 2 tbsp corn starch
• 2 tbsp milk (for mixing with starch)
• Pinch of salt

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Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a deep saucepan, combine the rinsed rice and 400 ml water. Bring to a simmer and cook until the water is absorbed and the rice is tender (about 10–12 minutes).
3. Add 1 liter of milk, the sugar, and a pinch of salt. Stir and bring to a boil. Once boiling, reduce heat and simmer, stirring often, for 15 minutes so the rice softens fully and the mixture thickens slightly.
4. While the milk simmers, preheat your oven to 200°C (400°F).
5. In a small bowl, whisk the corn starch with 2 tablespoons of milk, then whisk in the egg yolk until smooth.
6. Temper the egg-starch mixture: scoop a ladle of the hot milk mixture into the bowl while stirring constantly to avoid lumps.
7. Pour the tempered mixture back into the pot. Return to low heat and cook for about 5 minutes, stirring, until the pudding takes on a thicker, custardy consistency.
8. Spoon the pudding into individual oven-safe dishes (soufflé cups or ramekins). Arrange them on a baking sheet and add a little water to the sheet (a shallow water bath helps even heat).
9. Bake at 200°C (400°F) for 10–15 minutes, watching closely until the tops are golden and slightly caramelized.
10. Remove, cool slightly, then top with chopped nuts and serve warm or chilled.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 24g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 60mg