Sütlaç (Turkish Rice Pudding)
Sütlaç is a creamy and comforting Turkish rice pudding, traditionally baked until a golden crust forms on top. This recipe yields a rich, sweet dessert with tender rice, perfect for any occasion.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 376 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupshort grain rice, rinsed
- 2 cupwater
- 4 cupmilk, whole
- 0.75 cupgranulated sugar
- 2 tbspcornstarch
- 1 tspvanilla extract
- 2 tbspwater, cold, for slurry
garnish
- 1 pinchcinnamon, ground(optional)
Equipment
oven-safe ramekins · saucepan · whisk · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and set aside four individual oven-safe ramekins or a small baking dish.
About 10 min
Cook’s note: Using a water bath for baking helps prevent the pudding from drying out and promotes even cooking.
- 2
Combine the short grain rice and water in a medium saucepan.
- 3
Bring to a boil, then reduce heat to low and simmer, covered, for 10-15 minutes until the water is absorbed and the rice is partially cooked.
About 15 min
- 4
Stir in the milk and granulated sugar into the saucepan with the rice.
- 5
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
About 5 min
- 6
Reduce the heat to low and simmer, uncovered, for about 30-40 minutes, stirring frequently, until the rice is very tender and the pudding has thickened to a creamy consistency.
About 40 min
Cook’s note: The pudding will continue to thicken as it cools.
- 7
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
About 1 min
Cook’s note: Ensure there are no lumps in the slurry for a smooth pudding.
- 8
Slowly pour the cornstarch slurry into the simmering rice pudding, stirring constantly.
About 1 min
- 9
Continue to cook for another 2-3 minutes, stirring, until the pudding thickens further.
About 3 min
- 10
Remove from heat and stir in the vanilla extract.
- 11
Divide the rice pudding evenly among the prepared ramekins.
About 2 min
- 12
Place the ramekins in a larger baking dish and carefully add hot water to the baking dish, coming about halfway up the sides of the ramekins.
About 1 min
- 13
Bake for 15-20 minutes, or until the tops are golden brown and slightly caramelized.
About 20 min
Cook’s note: Keep an eye on the color to prevent burning.
- 14
Carefully remove the ramekins from the water bath and let them cool at room temperature.
About 30 min
- 15
Once cooled, refrigerate for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling allows the pudding to set completely and enhances the flavors.
- 16
Garnish with a pinch of ground cinnamon before serving, if desired.
Per serving
Nutrition
- Calories
- 376.1kcal
- Protein
- 9.9g
- Carbs
- 79.1g
- Fat
- 2.6g
- Fibre
- 0.3g
- Sugar
- 57.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sütlaç in an airtight container in the refrigerator.
Sütlaç is traditionally served chilled, so reheating is not recommended.
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