Turkish coffee
Kazandibi
3 h 35 minMedium
Baked sütlaç (rice pudding) recipe
Creamy rice pudding cooked with milk and sugar, then baked in dishes until the top caramelises. A water bath method for an evenly spotted finish.
- Total time
- 3 h
- Makes
- 6 servings
- Difficulty
- Medium
- Per serving
- ~310 kcal
Method
Cook the rice
Cook the rice with the water over a low heat until the water is absorbed and the grains start to break down.
Add the milk
Add the milk and sugar and stir until it comes to the boil. Cook over a low heat for 15 minutes, stirring from time to time.
Thicken
Mix the rice flour with the cold milk, add it to the pan and stir constantly until thickened. Add the vanilla.
Fill the dishes
Beat the egg yolk with 2 spoonfuls of milk and brush over the puddings. Put the dishes in a roasting tin and fill the tin with hot water.
Bake
Cook under the top grill at 220 degrees until spotted brown on top. Once at room temperature, chill thoroughly in the fridge.
Tips
- The water bath stops the bottom from burning.
- Keep scraping the base of the pan, as milk catches quickly.
Storage
Keeps for 3 days in the fridge.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 8 g |
| Fat | 6 g |
| Carbohydrate | 56 g |
Frequently asked questions
Why does my sütlaç stay runny?
There may not be enough starch, or it may be undercooked. Remember it thickens as it cools: fluid when hot and spoonable when cold is the right consistency.
