Go Back
–+ servings
Close up image of baked rice pudding in ramekins.

Turkish Rice Pudding

Emily
Turkish rice pudding is a creamy delight that is both indulgent and comforting.
Slowly cooked to perfection, this luscious dessert will leave you wanting more.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 0 minutes
Cook Time 40 minutes
Chilling Time (if serving cold) 2 hours
Total Time 2 hours 40 minutes
ESTIMATED COST : $2.10 or $0.35 a serve
Course Breakfast, Dessert
Cuisine Turkish
Servings 4 to 6 serves
Calories 120 kcal

Equipment

  • 6 oven proof ramekins (that can hold about 180 ml/grams, 6.35 ounces of liquid each). OR a casserole dish.

Ingredients
  

  • ¾ cup (142 grams, 5.01 ounces) short grain rice like arborio rice
  • 1 cup (250ml/grams, 8.82 ounces) water
  • 2 ¾ cups (688ml/grams, 24.26 ounces) milk divided (into 2 ½ cups and ¼ cup)
  • ¼ teaspoon vanilla essence
  • Pinch of salt
  • ¼ cup (50 grams, 1.76 ounces) granulated white sugar or to taste
  • 3 tablespoons (15 grams, 0.53 ounces) cornstarch

Instructions
 

  • Preheat oven to 200°C (392°F). In a large saucepan add the rice water, 2 ½ cups of milk, vanilla extract, salt, and sugar, over medium to high heat. Stir.
    Bring to a boil and then reduce to a simmer. Simmer on low heat for 15 to 20 minutes, or until the rice is tender. Stir occasionally. See note 1.
  • In a small bowl, make a slurry with the remaining ¼ cup of milk and the cornstarch. To do this, mix the milk and cornstarch together until there are no lumps.
  • Pour the slurry into the saucepan slowly, stirring the mixture while you do this. Simmer for a further 1 to 2 minutes. Taste the pudding for sweetness. If you want it sweeter, add some more sugar now and stir through.
  • Turn off heat and pour the mixture into individual oven proof ramekins or clay cups. See note 2.
  • Place ramekins in an oven tray. Fill half of the oven tray with water. See note 3.
  • Bake the rice pudding in the preheated oven for 15 to 20 minutes, or until golden brown on top.
  • Remove from oven once baked and allow to cool completely. Then chill in the refrigerator for at least 2 to 3 hours or overnight before serving.

Notes

  1. There is no need to rinse the rice before cooking.
  2. If you don’t have ramekins or clay cups you could pour the mixture into a casserole dish.
  3. This will help bake the rice pudding and give it a silky skin layer on top and prevent the pudding from getting dry as it bakes.
Do not fill your ramekins or casserole dish to the very top. This is because when baking, the rice pudding can rise and overflow the ramekin. Leave at least 1 cm (0.39 inches) clearance from the top.

Nutrition

Serving: 1 serveCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 28mgSugar: 8g
Nutrition Disclosure
Tried this recipe?Let us know how it went!