Go Back
Sütlaç Recipe Serving
Save
Print Pin
5 from 1 vote

Sütlaç Recipe - Rice Pudding, Turkish-Style

This sütlaç recipe will give you a thick and creamy pudding that is both comforting and delicious.
Course Dessert
Cuisine Turkish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 111kcal
Author Turkey's For Life

Ingredients

For The Rice

  • 50 g short grain rice
  • 110 mls water just enough to cover

For The Pudding

  • 80 g sugar
  • 450 mls fresh whole milk
  • 100 mls double cream
  • 1 dessert spoonful cornstarch
  • 1 dessert spoonful vanilla extract or 1 sachet of vanilla sugar
  • 1 tsp ground cinnamon to garnish

Instructions

  • Add your water and rice to a medium-sized saucepan.
  • Bring the water to the boil and then simmer until the water has been absorbed and the rice is cooked.
  • Now add the milk, leaving a splash (around 30 mls) behind.
  • Pour in the sugar and the double cream and stir together.
  • Bring the mixture to the boil.
  • Meanwhile, add the remainder of your milk to your cornstarch and stir until the cornstarch is dissolved.
  • Turn the heat down to medium and gradually pour in your cornstarch and milk mixture, stirring constantly.
  • Continue to stir your sütlaç gently for around 15 minutes until the pudding is thick and creamy.

To Serve

  • Share your sütlaç between 4 small, individual oven-proof bowls, dust the tops with a little cinnamon (if using) and allow to cool a little so that it sets on top.
  • Preheat your grill and place your bowls of sütlaç under the heat until the top bubbles and darkens.
  • Allow to cool and then place in the fridge for a couple of hours.
  • Eat your sütlaç directly from the dish.

Notes

  • Use the measurements in this sütlaç recipe as a guide. You can decide over time how starchy you like your sütlaç or how much rice to milk ratio you prefer.
  • In Turkey, sütlaç is served in individual oven-proof terracotta sütlaç bowls. If you don't have small oven proof bowls, you can use foil cases.
  • You can eat your sütlaç hot but it is traditionally eaten cold, straight from the fridge.