The dessert in your photo looks like creamy baked rice pudding with a golden, caramelized top. It has a soft, custard-like rice center and a deeply browned, slightly crunchy crust. It resembles a cross between traditional baked rice pudding and crème brûlée.
This homemade version aims to recreate the same appearance and texture, with a rich milky center, tender rice grains, vanilla aroma, and a beautifully caramelized top.
Total time
1 hr 15 min–1 hr 35 min
Difficulty
Easy–medium
Servings
4–6
1. Ingredients
Makes four large or six small servings.
Main ingredients
Ingredient
Quantity
Short-grain rice or pudding rice
100 g (½ cup)
Whole milk
750 ml (3 cups + 2 tbsp)
Heavy cream or whipping cream
150 ml (⅔ cup)
White sugar
70–90 g (⅓–scant ½ cup)
Unsalted butter
20 g (about 1½ tbsp)
Egg yolks
2 large
Vanilla extract
1 tsp
Salt
¼ tsp
Ground cinnamon
¼ tsp, optional
Lemon zest
½ tsp, optional
For the caramelized top
2–3 tbsp granulated white sugar
1–2 tsp butter, optional
A small pinch of cinnamon, optional
Best rice: Short-grain rice produces a creamy, cohesive texture similar to the photograph. Arborio rice is also suitable. Long-grain rice works, but the pudding may be less creamy.
For a richer result: Replace 100 ml of the milk with additional cream. For a lighter dessert, use 1 litre of whole milk and omit the cream.
2. Step-by-step preparation
Perfect Jasmine Rice – Once Upon a Chef
Step 1 — Cook the rice
Rinse 100 g rice two or three times.
Add it to a saucepan with 300 ml water.
Simmer for 10–15 minutes, stirring occasionally, until the rice is nearly tender and most water has been absorbed.
Drain any excess water if necessary.
The rice should be soft enough to bite but not completely mushy.
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Step 2 — Prepare the creamy milk mixture
Pour 750 ml milk and 150 ml cream into a clean saucepan.
Add the sugar, butter, salt and optional cinnamon.
Heat over medium-low heat until steaming, but do not allow it to boil vigorously.
Stir in the cooked rice.
Simmer gently for 10–15 minutes, stirring regularly to prevent sticking.
The mixture should become creamy while retaining visible rice grains.
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Step 3 — Add the egg yolks
Whisk two egg yolks in a bowl with the vanilla extract.
Slowly whisk in two or three spoonfuls of the hot rice mixture.
Gradually pour this warmed egg mixture back into the saucepan while stirring continuously.
Cook over low heat for another 2–3 minutes, until slightly thickened. Do not boil.
This technique, called tempering, helps prevent scrambled egg pieces from forming and gives the pudding a custard-like texture.
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Step 4 — Fill the ramekins
Preheat the oven to 180°C (350°F), or 160°C fan.
Lightly butter four large or six small oven-safe ramekins.
Divide the warm pudding evenly between them.
Place the ramekins in a deep baking tray.
Carefully add hot water to the tray until it reaches approximately halfway up the sides of the ramekins.
The water bath helps the pudding heat more gently and reduces the risk of overcooking around the edges.
Sütlacı İpek Gibi Yapan Tek Yöntem Buymuş
Step 5 — Bake the pudding
Bake for approximately 15–25 minutes.
Look for a lightly set surface and small bubbles around the edges.
The center should remain soft rather than firm like a cake.
Remove the ramekins carefully from the water bath.
Because the rice is already cooked, this stage is mainly for setting the custard and developing the surface.
Rice with milk and sugar burned
Step 6 — Create the caramelized crust
This is the most important step for matching your photo.
Blot any excess moisture from the surface if necessary.
Sprinkle approximately 1–2 teaspoons of granulated sugar over each ramekin in a thin, even layer.
Use a kitchen blowtorch to melt and brown the sugar, moving the flame continuously.
Stop when the top becomes golden brown with a few deeper amber patches.
No blowtorch? Place the ramekins under a very hot oven grill/broiler for 1–4 minutes, watching constantly. Keep the ramekins a safe distance from the heating element.
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Step 7 — Rest and serve
Let the pudding stand for 5–10 minutes before serving.
The caramelized top will harden as it cools slightly, while the rice underneath stays soft and creamy. Serve in the ramekins for the same presentation as the photograph.
This method combines a creamy rice pudding base with a separately caramelized sugar crust. Oven-browned Turkish rice pudding, known as fırın sütlaç, is another close relative of this style of dessert.
Nihan Kırmızıkaya
+1
3. Nut information and allergy guide
Various nuts in wooden bowls on dark wood background . Almond , pistachio and hazelnut. Top view
Are nuts necessary?
No. The pictured dessert does not visibly require nuts. Rice, milk, cream, sugar, butter, eggs and vanilla are sufficient to make it.
Nuts are optional toppings or flavor additions.
Optional nut additions
Nut
Suggested quantity
Flavor and texture
Pistachios
1–2 tbsp, chopped
Mildly sweet, colorful and slightly crunchy
Almonds
1–2 tbsp, sliced
Delicate, nutty crunch
Hazelnuts
1 tbsp, chopped
Rich, toasted flavor
Walnuts
1 tbsp, chopped
Earthy and slightly bitter
Cashews
1 tbsp, chopped
Mild, buttery flavor
For the closest match to the photo, I recommend no nuts inside the pudding. If desired, add a small sprinkle of chopped pistachios after caramelizing the sugar.
Nut-allergy information
Naturally nut-free version: Use plain rice, milk, cream, sugar, butter, eggs and vanilla, with no nut toppings.
Peanut allergy: Peanuts are legumes, not tree nuts, but peanut allergy can occur independently. Avoid peanuts and peanut-containing products if required.
Tree-nut allergy: Avoid pistachios, almonds, hazelnuts, walnuts and cashews when relevant to the person’s allergy.
Cross-contact: Check the ingredient labels on cream, vanilla flavoring, toppings and packaged ingredients. Use clean equipment and avoid shared utensils or surfaces that have contacted nuts.
Dairy allergy: Regular milk, cream and butter contain dairy. Lactose-free products may help with lactose intolerance, but they are not safe substitutes for a milk-protein allergy.
Egg allergy: This recipe contains egg yolks. For an egg-free version, omit them and thicken the milk mixture with a cornstarch slurry.
If serving someone with a severe allergy, use ingredients and preparation equipment that meet their specific allergy requirements.
4. Tips for the perfect texture
For a creamy center
Do not overcook the rice before adding the milk. Keep the stovetop heat gentle and stop before the mixture becomes too thick; it will continue to set during baking and cooling.
For a crunchy top
Use a thin, even layer of granulated sugar and caramelize it immediately before serving. A thick layer may burn on top before melting evenly underneath.
For a golden-brown color
Whole milk and cream provide richness. The caramelized sugar supplies the glossy, crisp finish. Do not confuse the desired amber crust with a burnt, blackened surface.
For a smoother pudding
Stir frequently while cooking the milk mixture, but avoid vigorous boiling. If you prefer a less grainy consistency, cook the rice a little longer before adding the eggs.
5. Common questions and answers (Q&A)
Q1. What is the exact name of the dessert in the photograph?
It appears to be baked rice pudding with a caramelized top, potentially inspired by Turkish fırın sütlaç. The image alone cannot establish the exact original recipe.
Q2. Can I make this recipe without eggs?
Yes. Omit the egg yolks and whisk 1½ tablespoons of cornstarch with 3 tablespoons of cold milk. Stir it into the warm milk mixture and simmer gently until thickened. The texture will be creamy but less custard-like.
Q3. Can I make it without cream?
Yes. Replace the 150 ml cream with an equal quantity of whole milk. The pudding will be less rich but should still be creamy if you use short-grain rice.
Q4. Can I use basmati rice?
Yes. Basmati works, especially for a South Asian-style rice pudding, but it produces a different texture. Short-grain rice or pudding rice is better for the thick, cohesive appearance in the photo.
Q5. Why is my pudding watery?
Common causes include undercooked rice, too much liquid, insufficient simmering, or serving it before it has had time to set. Simmer gently until the rice is tender and the mixture coats a spoon, remembering that it thickens further as it cools.
Q6. Why did the egg mixture form lumps?
The eggs were probably added directly to hot liquid or heated too quickly. Temper the yolks with a little hot pudding first, then return the mixture to the pan over low heat.
Q7. How do I get the dark, crunchy top without burning it?
Use a thin sugar layer and a kitchen blowtorch, or briefly use a hot grill. Watch continuously because the sugar can turn from golden to burnt very quickly.
Q8. Can I prepare it the day before?
Yes. Cook and bake the pudding, cool it promptly, cover and refrigerate it. Caramelize the sugar immediately before serving for the best crunch.
Q9. How should I store leftovers?
Refrigerate in covered containers at 4°C or below within two hours of cooking. Consume within 3–4 days, and reheat portions thoroughly if serving warm. The sugar crust may soften during storage. Do not leave the dairy-and-egg dessert at room temperature for extended periods.
Q10. Is this dessert gluten-free?
The basic recipe is naturally gluten-free when made with plain rice and verified gluten-free ingredients. Check flavorings, toppings and any packaged additions for cross-contact.
Q11. Is it suitable for vegetarians?
Yes, for most lacto-ovo vegetarians, provided the ingredients used are suitable. It is not vegan because it contains dairy and eggs.
Q12. Can I make it less sweet?
Yes. Reduce the sugar in the pudding to 50–60 g and keep the caramelized top thin. The surface sugar is important for the crunchy finish, so reducing the amount inside the pudding is the easiest adjustment.
6. Approximate nutrition
Estimated values per serving, assuming six servings and the full recipe, including the caramelized topping:
Nutrient
Approximate amount
Calories
250–320 kcal
Protein
6–8 g
Carbohydrates
35–45 g
Total fat
9–13 g
Saturated fat
5–8 g
Sugars
20–30 g
Fiber
Less than 1 g
Actual nutrition will depend on the amount of sugar, the milk and cream used, and the serving size. Optional nuts will add calories, fat, protein and fiber.