Turkish Baked Rice Pudding – Firin Sutlac
Milk based desserts have a special place in Turkish cuisine, like this Turkish Baked Rice Pudding, or Firin Sutlac, as we call in Turkish. We enjoy this comforting dessert, not only at the end of meals, but also as a day time treat. There are Pastanes, Patisseries, and Muhallebici, Pudding Shops in Turkey, that serve this milk based dessert as well as other sweet treats. I have fond memories of stopping by our local muhallebici, pudding shop, to have enjoy our Firin Sutlac, with a glass of cay aside, with family and friends in Turkey.
Here’s my recreation of our creamy, comforting Firin Sutlac; it is a big hit with my family and friends, I hope you enjoy it too. It is lighter than you think, there is no butter in it and also gluten-free. Please use whole milk for a deliciously creamy taste, if you can. Traditional Turkish rice puddings are made with regular white granulated sugar but I used demerara sugar, as it is our preferred sugar in our home– hence my rice pudding is more golden in colour and less sweet than the regular Firin Sutlac. Even though Firin Sutlac is enjoyed cold in Turkey, I must say we love it warm. We also like to add crushed nuts and dried freeze berries on top; you can sprinkle ground cinnamon when serving too. My children like to have fresh berries with their Baked rice pudding; very tempting to have it for breakfast this way too!
- 125g / 4⅜ oz short grain rice, rinsed
- 450ml / 16fl oz whole milk (to cook the rice at the beginning)
- 900ml / 32fl oz whole milk (to combine with the cooked rice and rest of ingredients)
- 160g/ 5.6 oz demerara sugar (you can use regular white granulated sugar, if preferred)
- 5ml / 1tsp vanilla extract
- 45ml/ 3tbsp cornstarch
- 80ml/ 3fl oz whole milk (to mix with the cornstarch)
- Crushed pistachios, walnuts and/or dried berries to decorate (optional)
- Ground cinnamon to decorate (optional)
- Preheat oven to 200 C / 400 F
- Combine the rinsed short grain rice and 450ml / 16fl oz whole milk, in a medium to large heavy pot. Stir and bring to boil over medium to low heat. Once it starts bubbling, turn the heat to low, cover and cook about 20 minutes, until all the moisture is absorbed. Make sure to check and stir occasionally so the rice won’t stick to the bottom of the pan.
- Now add 900ml / 32fl oz whole milk to the cooked rice, stir and bring to a simmer, cooking over low to medium heat.
- Stir in the vanilla extract and sugar, combine well.
- Mix the cornstarch with 80ml/ 3fl oz whole milk in a small bowl, making sure the starch blends with the milk and form a smooth paste. Add this to the rice mixture.
- Combine and simmer over low to medium heat, with constant stirring, for about 25 minutes. You will notice the sauce has thickened. Turn the heat off.
- Pour the rice pudding into oven proof individual ramekin pots, taking care not to overfill until the top as the pudding tends to rise while baking. Place the pots on large baking dish or tray. Fill the baking tray half way with water, to provide moisture for the rice pudding.
- Bake in the preheated oven (200 C/ 400 F) for about 25 minutes or until the tops have a nice brown coating. Please check half way and towards the end to make sure the browning is good for your taste (and every oven is different, so it is good to keep an eye on it especially towards the end.
- Carefully take out the rice pudding, Firin Sutlac, from the tray. We enjoy ours warm, sprinkled with crushed pistachio, walnuts and dried freeze strawberries. You can also sprinkle cinnamon on top. If you prefer the traditional way, cool them at room temperature and refrigerate 2 -3 hours and serve cold.
- Afiyet Olsun.
Ozlem’s Turkish Table Interview with TRT Radio 1 (Turkish National Radio 1)
I am absolutely delighted to be teaching another joint live cookery class with dear friend, author and passionate food blogger, Peri Avari owner of the wonderful blog Peri’s Spice Ladle on Friday, November 20th, 9 am PT (5 pm UK) .We will be teaching festive dishes with Turkish favorites and global Indian specialties for your holiday servings, including the popular Filo Triangles with vegetarian fillings, Muska Boregi. Our menu includes:
Muska Boregi, vegetarian savory filo triangles, ideal appetizer for holiday meals.
Nar eksili, cevizli salata, watercress salad with sumac, onions, walnuts and pomegranate molasses, adds freshness to your celebration servings.
Aloo Gobi Casserole, a festive baked twist on a popular Indian favorite made with potatoes, cauliflower and a topping of Panko breadcrumbs.
Pine-nut Coconut Basmati Rice, bring in a touch of Indian ethnicity with a simple side of nutty rice.
During the class, we will give recipe tips, ideas for variations, ahead of time prepping and of course share stories from our homelands. Do hope you can join us at this special class to make the home cooking more festive. Here is the registation link for our online cookery class on November 20th; it is open worldwide.
- Please also check my cookery class page for new classes and events coming up, including my Turkish Meze Feast Online Cooking Class on Dec 5th, with Milk Street Cooking School.
I wish you all a wonderful holiday season, in good health and happiness, Afiyet Olsun,