Creamy Turkish Rice Pudding With a Caramelized Top

Turkish rice pudding is the creamy version baked in a dish so a skin caramelizes on top. I broil it at the end so the top gets that browned, almost burnt note.

Topped with a slightly caramelized layer, this dessert is both visually appealing and delicious. This Turkish rice pudding recipe is easy to follow, letting you recreate this classic dish at home.

Deliciously Creamy Rice Pudding with a Caramelized Finish

This Turkish rice pudding is cooked slowly to achieve a creamy texture and features a caramelized sugar topping for an added crunch. The dessert takes approximately 1 hour and serves 6 people.

Ingredients

1 cup short-grain rice
4 cups whole milk
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons corn starch
1/4 cup granulated sugar (for caramelizing)
Cinnamon powder for garnish (optional)

Instructions

Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a pot, combine rice with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until the rice absorbs the water.
Make the Pudding: In a separate saucepan, combine the cooked rice, whole milk, sugar, vanilla extract, and salt. Bring to a simmer over medium heat, stirring frequently. Cook for about 30 minutes until the mixture thickens.
Thicken with Corn Starch: Mix corn starch with a few tablespoons of cold water to make a slurry. Gradually stir this into the cooking rice pudding. Continue to cook for an additional 5 minutes until the mixture is thick and creamy.

Cool and Serve: Remove from heat and pour the pudding into individual serving bowls or one large dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
Caramelize the Top: Once chilled, sprinkle an even layer of granulated sugar over the top of the pudding. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy top. Alternatively, you can broil it in the oven for 2-3 minutes, watching closely to avoid burning.
Garnish: Let the pudding sit for a few minutes after caramelizing. Optionally, sprinkle with cinnamon powder before serving.