Baked surlac Calories

To make baked surlac, simmer rice until tender, then cook it with milk and sugar until the mixture thickens. Divide it among oven-safe dishes and bake until the tops are browned.

Baked surlac is commonly portioned into oven-safe bowls so each serving develops its own browned top. The shallow surface also lets the pudding cool and set without having to cut it.

For a deeper golden top on baked surlac, finish the filled bowls close to the oven’s top heating element and watch them closely. Browning happens quickly, so remove them once the surface is evenly colored.

Yes, baked surlac can be made without rice flour or cornstarch if the rice itself is cooked until it releases enough starch. The pudding may be softer, so thicken the milk-and-rice mixture on the stove before baking.

Baked surlac is a baked version of Turkish sütlaç, not a separate kind of pudding. Both are milk-and-rice desserts; baking gives surlac its characteristic browned surface.

Yes, baked surlac can be prepared with an unsweetened plant milk, though its flavor and setting may change. Choose a milk with a mild taste, and adjust added sugar because some plant milks are already sweetened.

Baked surlac is usually served cold after chilling, when its texture has firmed up. Let the bowls cool first, then refrigerate them; serving it warm gives a looser, more pudding-like consistency.

Baked surlac keeps for about three days in the refrigerator when covered and chilled promptly. Store individual bowls rather than repeatedly serving from one large dish, and discard any portion left out for an extended time.

You can freeze baked surlac, but thawing may make the milk mixture grainy or watery and soften the rice. Thaw a portion slowly in the refrigerator and stir it gently before serving.