Crispy-Skinned Oven-Baked Rice Pudding (Fırın Sütlaç) Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat milk and do not substitute with lower-fat versions. The fat helps create a creamy, luxurious pudding. If you prefer a thicker pudding, increase the cornstarch by a tablespoon.

For a more pronounced vanilla flavor, you can add a split vanilla bean to the milk while simmering. The pudding will keep for up to four days in the refrigerator, but the skin will soften over time.

When broiling, keep the oven door slightly ajar to watch the tops. The caramelization happens quickly, so stay nearby. If the tops are not browning evenly, rotate the tray halfway through.

For a deeper, more complex caramel flavor, you can sprinkle a little extra sugar on top before broiling. The pudding should be served cold, straight from the fridge, for the best contrast.

Variations

• Orange Blossom: Add 1 tablespoon of orange blossom water to the milk while simmering. The floral aroma pairs beautifully with the caramelized top. Reduce the sugar slightly to balance the sweetness.
• Cinnamon-Spiced: Stir in 1 teaspoon of ground cinnamon with the sugar. The warm spice complements the rice and adds a comforting note. Sprinkle extra cinnamon on top before broiling for a fragrant crust.
• Pistachio Crunch: Replace the hazelnuts with finely chopped pistachios. The green color adds a vibrant contrast to the dark caramel. Toast the pistachios lightly to enhance their flavor.
• Coconut Milk: Substitute half of the whole milk with coconut milk for a tropical twist. The coconut flavor pairs well with the caramelized top. Omit the hazelnuts and use toasted coconut flakes instead.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 4 days. The skin will soften, but the pudding remains delicious. For best texture, add hazelnuts just before serving.

Freezer

Freezing is not recommended, as the texture will change and the skin will become soggy.

Reheat

To re-crisp the skin, place the bowls under a hot broiler for 1-2 minutes, watching closely. The pudding should remain cold inside.

Store leftover puddings in the refrigerator, covered, for up to 4 days. The skin will soften, but the pudding will still taste delicious. To re-crisp the tops, place the bowls under a hot broiler for a minute or two, watching carefully. The pudding can also be served at room temperature, but the chilled version is traditional.

This recipe is perfect for making ahead. Prepare the puddings completely, including chilling, and keep them in the refrigerator. The tops will stay crisp for a few hours, but for the best texture, add the hazelnuts just before serving. The puddings can be made one to two days in advance, making them ideal for entertaining.

Serving ideas

Serve the puddings chilled, straight from the refrigerator. The contrast between the cold, creamy interior and the crisp, caramelized top is the hallmark of this dessert.

Sprinkle with finely crushed roasted hazelnuts just before serving to add a nutty crunch. A small spoon is traditional, allowing you to crack through the skin and scoop up the pudding in one bite.

For a more elegant presentation, place each bowl on a small plate with a delicate cookie or a few fresh berries. The pudding is rich, so a modest portion is satisfying.

If you have leftover pudding, it can be enjoyed as a mid-afternoon treat. The caramelized skin is the most prized part, so be sure to crack it and enjoy every piece.

Frequently asked questions

Recipe card

Crispy-Skinned Oven-Baked Rice Pudding (Fırın Sütlaç)

Prep 15 minCook 35 minTotal 50 minServes 6

Ingredients

• 1/2 cup Baldo or other short-grain rice
• 2 cups water
• 1 liter whole milk (about 4 cups)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 cup cold milk
• 1 large egg yolk
• 1/4 cup roasted hazelnuts, finely crushed

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is very soft and most of the water has been absorbed, about 15 minutes.
2. Pour in the whole milk and sugar. Stir well and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring frequently, until the milk is fragrant and slightly reduced.
3. In a small bowl, whisk together the cornstarch, cold milk, and egg yolk until completely smooth. The mixture should be a thin, lump-free slurry.
4. While whisking the simmering rice mixture constantly, slowly stream in the slurry. Continue whisking for 3 to 4 minutes, until the pudding thickens to a glossy, pourable consistency.
5. Ladle the hot pudding evenly into 6 terracotta or oven-safe ramekins, filling them almost to the rim.
6. Place the filled bowls in a deep baking tray. Pour cold water into the tray to a depth of about 1 inch, being careful not to splash water into the pudding.
7. Place the tray on the top rack of the oven and broil at 450°F (230°C) for 12 minutes, until the tops are deeply caramelized and blistered with dark brown spots.
8. Remove the tray from the oven and let the puddings cool to room temperature, then refrigerate for at least 2 hours until fully chilled. Sprinkle with crushed hazelnuts just before serving.

Contains: milk, eggs, tree nuts

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

72 g

Fat

11 g

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