Caramelized Turkish Baked Rice Pudding with a Blistered Crust Tips, FAQ & printable recipe

Tips for success

For the best caramelization, make sure the pudding tops are smooth and level before broiling. Any peaks or valleys will brown unevenly. If you have a kitchen torch, you can use it to add extra caramelization after chilling, but the broiler method works perfectly. Let the puddings cool completely before refrigerating to prevent condensation from softening the crust.

The water bath should be hot when you place the ramekins in the oven, as this helps the puddings cook evenly. Use a pan that is large enough to hold the ramekins with some space between them for air circulation.

If you don't have a roasting pan, a large baking dish works. To avoid water splashing into the puddings, pour the hot water carefully and avoid overfilling.

Variations

• Orange-Scented: Add 1 teaspoon of orange zest to the pudding mixture along with the vanilla. The citrus brightens the flavor and pairs beautifully with the caramelized top. Omit the hazelnuts or replace with chopped pistachios.
• Spiced: Infuse the milk with a cinnamon stick and a pinch of ground cardamom while simmering the rice. Remove the cinnamon stick before adding the egg mixture. This adds a warm, aromatic depth that complements the caramelized crust.
• Chocolate: Melt 2 ounces of bittersweet chocolate and whisk it into the pudding after removing from heat. The chocolate adds richness and a deep flavor that pairs well with the caramelized top. Reduce the sugar to 3/4 cup to balance the sweetness.
• Coconut: Replace 1 cup of the whole milk with unsweetened coconut milk. Toast shredded coconut and sprinkle it over the top along with the hazelnuts. This variation adds a tropical twist while keeping the creamy texture.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days. Cover loosely to prevent the crust from becoming soggy. The pudding will remain creamy and flavorful.

Freezer

Freeze for up to 1 month. Thaw overnight in the refrigerator. The crust may soften, but the flavor remains.

Reheat

To re-crisp the crust, place the puddings under the broiler for 1-2 minutes, watching closely. Otherwise, serve chilled as intended.

Store leftover puddings in the refrigerator, covered, for up to 3 days. The caramelized crust may soften slightly, but the pudding will remain creamy and delicious.

To keep the crust crisp, store them uncovered for the first hour after chilling, then cover loosely with plastic wrap. If the crust becomes too soft, you can re-crisp it under the broiler for a minute or two, but watch carefully.

This dessert is ideal for making ahead. Prepare the puddings through the broiling step, then cool and refrigerate for up to 2 days. Add the hazelnuts just before serving. The puddings can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. The crust may lose some of its crackle after freezing, but the flavor will remain.

Serving ideas

Serve the puddings chilled, directly in the clay bowls, with a spoon. The contrast of the crackly caramelized top and the creamy, cold pudding is the star of the show.

Crushed roasted hazelnuts add a nutty crunch that complements the vanilla and caramel flavors. For an extra touch, you can drizzle a little honey or sprinkle a pinch of sea salt over the top, but this is optional.

This dessert is best enjoyed on its own, but a cup of strong Turkish coffee or a glass of cold milk makes a lovely accompaniment. The puddings are rich and satisfying, so a small portion is plenty.

They make a beautiful presentation at dinner parties, and the individual clay bowls add a rustic, authentic feel. Serve them as a finale to a Middle Eastern or Mediterranean meal.

Frequently asked questions

Recipe card

Caramelized Turkish Baked Rice Pudding with a Blistered Crust

Prep 20 minCook 45 minTotal 1 h 5 minServes 6

Ingredients

• 3/4 cup Baldo or other short-grain rice
• 2 cups water
• 4 cups whole milk
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 cup cold milk
• 1 large egg yolk
• 1 tbsp pure vanilla extract
• 1/2 cup crushed roasted hazelnuts

Instructions

1. In a large heavy-bottomed saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 15 minutes, until the rice is tender and most of the water is absorbed. The rice should be soft and plump but not mushy.
2. Pour the 4 cups whole milk into the saucepan with the rice. Add the sugar and stir to dissolve. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook, stirring frequently, for about 20 minutes, until the mixture is slightly thickened and the rice is very soft.
3. In a small bowl, whisk together the cornstarch and the 1/4 cup cold milk until smooth and free of lumps. Add the egg yolk and whisk until completely combined. The mixture will be pale yellow and slightly thick.
4. Slowly ladle about 1 cup of the hot milk-rice mixture into the cornstarch-egg mixture while whisking constantly. This raises the temperature of the egg gradually so it doesn't scramble. Then pour the tempered mixture back into the saucepan, whisking continuously.
5. Return the saucepan to medium heat and cook, stirring constantly with a whisk, for about 5 minutes, until the pudding is thick and glossy. It should coat the back of a spoon and hold its shape briefly when you lift the whisk. Remove from heat and stir in the vanilla extract.
6. Divide the hot pudding evenly among six small clay or ceramic ramekins (about 6 ounces each). Smooth the tops with a spatula or the back of a spoon. The pudding should fill each bowl to about 1/4 inch from the rim.
7. Place the filled ramekins in a deep roasting pan or baking dish. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath insulates the puddings and helps them cook gently without curdling.
8. Preheat the broiler to high. Place the roasting pan with the ramekins on an oven rack positioned about 6 inches from the broiler. Broil for 8 to 10 minutes, watching closely, until the tops are deeply browned and blistered in spots. Rotate the pan halfway through for even color.
9. Carefully remove the roasting pan from the oven. Using tongs, transfer the ramekins to a wire rack and let cool to room temperature, about 30 minutes. Then refrigerate for at least 4 hours, or overnight, until the puddings are fully chilled and set. The tops will become firm and the custard will be creamy.
10. Just before serving, sprinkle the crushed roasted hazelnuts evenly over the chilled puddings. Serve directly in the clay bowls. The contrast of the crackly caramelized crust, the creamy vanilla pudding, and the crunchy nuts is the signature of this dessert.

Contains: milk, eggs, tree nuts

Estimated nutrition per serving

Calories

360

Protein

8 g

Carbohydrates

58 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.