Sütlaç Recipe - Rice Pudding, Turkish-Style
This sütlaç recipe will give you a thick and creamy pudding that is both comforting and delicious.
Servings 4
Calories 111kcal
Ingredients
For The Rice
- 50 grams short grain rice
- 110 millilitres water just enough to cover
For The Pudding
- 80 grams sugar
- 450 millilitres fresh whole milk
- 100 millilitres double cream
- 1 dessert spoonful cornstarch
- 1 dessert spoonful vanilla extract or 1 sachet of vanilla sugar
- 1 teaspoon 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.