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5.0 from 3 votes

Turkish Rice Pudding

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.

Cook Time
0 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 4 to 6 serves
Calories: 120 kcal
Course: Dessert , Breakfast
Cuisine: Turkish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Turn off heat and pour the mixture into individual oven proof ramekins or clay cups. See note 2.
  5. Place ramekins in an oven tray. Fill half of the oven tray with water. See note 3.
  6. Bake the rice pudding in the preheated oven for 15 to 20 minutes, or until golden brown on top.
  7. 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

  • 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.
  • There is no need to rinse the rice before cooking.
  • If you don’t have ramekins or clay cups you could pour the mixture into a casserole dish.
  • 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.

Nutrition Information

Serving 1 serve Calories 120kcal (6%) Carbohydrates 30g (10%) Protein 2g (4%) Sodium 28mg (1%) Sugar 8g (16%)

Nutrition Facts

Serving: 4to 6 serves

Amount Per Serving

Calories 120

% Daily Value*

Serving 1 serve
Calories 120kcal 6%
Carbohydrates 30g 10%
Protein 2g 4%
Sodium 28mg 1%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.