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Turkish Rice Pudding Oven: 7 Steps to Creamy Perfection

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

Ingredients

Scale
  • 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

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

    Find it online: https://bakerslider.com/turkish-rice-pudding-oven/

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