Baked rice pudding recipe, a classic Turkish dessert
Baked rice pudding known in Turkey as fur sutl latch is a beloved classic dessert that offers a perfect blend of creamy texture and subtle sweetness. This traditional treat is cherished for its simplicity and comforting flavors, making it a staple in Turkish households, especially during family gatherings and celebrations. To embark on creating this delightful dessert, start by gathering the essential ingredients: short grain rice, whole milk, granulated sugar, egg yolk, a touch of vanilla extract, and a sprinkle of ground cinnamon for garnish. Begin by rinsing half a cup of short grain rice under cold water until the water runs clear. This step removes excess starch, ensuring the pudding cooks up silky and smooth. In a medium saucepan, combine the rinsed rice with 1 cup of water. Bring it to a gentle boil over medium heat. Then lower the flame and let it simmer until the water is fully absorbed and the rice is tender. This usually takes about 10 to 15 minutes. Once the rice is cooked, pour in four cups of whole milk, stirring gently to combine. Allow the mixture to return to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. As the milk warms, add 3/4 of a cup of granulated sugar, continuing to stir until the sugar fully dissolves for a richer, more aromatic flavor. Add a teaspoon of vanilla extract. Let the mixture simmer on low heat for about 20 minutes, stirring frequently. The pudding will begin to thicken as the rice releases its starch into the milk. In a separate small bowl, beat one egg yolk with a few tablespoons of the hot rice mixture. Then slowly whisk this tempered egg back into the pot. This step gives the pudding a velvety texture and helps it set beautifully when baked. Preheat your oven to 400° F. Ladle the pudding into individual oven safe ramachins, leaving a little space at the top. Arrange the ramachins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramachins, creating a gentle water bath. Bake for 15 to 20 minutes or until the tops of the puddings develop a golden brown crust. Once done, let them cool to room temperature, then chill in the refrigerator. Before serving, sprinkle each with a dusting of ground cinnamon. Each spoonful delivers nostalgia and warmth.