Turkish · Dessert
Oven Baked Rice Pudding
A Turkish-style fırın sütlaç reworked into a high-protein, fibre-boosted pot: baked rice folded through a cocoa-flecked custard set with egg and whey protein instead of cream, carrying the same caramelised-top comfort at a fraction of the fat.
$1
10 minsPrep
43 minsCook
113 minsTotal
EasyLevel
Nutrition per serving
139Calories
12.2gProtein
2.4gFat
19.2gCarbs
8.9gSugar
1.7gFiber
175mgSodium
52mgChol
0.9gSat Fat
230mgPotassium
163mgCalcium
1.2mgIron
0.6mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 160°C (325°F) and set two 180ml ramekins in a deep roasting tray.
2
Whisk the skim milk, beaten egg, whey protein concentrate, sugar, cocoa powder, cinnamon and salt together in a jug until completely smooth with no powder lumps.
3
Divide the cooked rice evenly between the two ramekins, then pour the milk mixture over, stirring each pot once with a fork to distribute the rice.
4
Pour hot water into the roasting tray to come halfway up the sides of the ramekins to create a water bath.
5
Bake uncovered for 40-45 minutes until the custard is just set with a slight wobble in the centre and a thin skin has formed on top.
6
Carefully lift the ramekins from the water bath and cool on a rack for 15 minutes, then chill for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g cooked, cooled white rice cooked
- 6 oz170g skim milk
- 1/21/2 eggs, beaten (25g)
- 0.6 oz16g whisked into milk whey protein concentrate
- 0.3 oz8g sugar white
- 0.2 oz7g sifted cocoa powder
- 0 oz1g cinnamon ground
- 0 oz0.5g salt
