Sutlac (the Turkish version of classic Rice Pudding) is a thick and creamy milk-based dessert that has a very special place in Turkish cuisine. Same as Keskul - Turkish Almond Pudding, this traditional rice dessert is delicious yet extremely easy to make with a few ingredients.
Jump to:
Turkish cuisine is famous for its indulgent and rich desserts such as Pistachio Baklava and Sekerpare (Turkish Semolina Cookies). But Turkey is also popular for its milk-based desserts and there are many Muhallebici shops that sell different varieties of light&creamy desserts such as Sutlac, Güllaç, Kazandibi, and Muhallebi - Mahalabia Dessert. The great news is that you can easily make this delicious pudding at home and have it exactly how you like it to be.
What is Sutlac?
Sütlaç is a delicious, creamy, and light milk-based pudding made with rice, milk, and sugar. This Turkish Style Rice Pudding is extremely easy to make and can be prepared in two different styles.
Regular Sutlac
This version of Turkish rice pudding is straightforward to make and is perfect if you don't have much time. I usually prefer this method during the summer, when I don't want to put the oven on. Simply cook the rice pudding in a large saucepan, divide it into individual bowls and serve chilled after garnishing with nuts.
Oven Baked Sutlac
It is called "Firin Sütlaç" in Turkey and is made exactly with the same ingredients and the same way as the regular version. The only difference is that you divide the sutlac into ramekins or small clay pots after it is cooked, and bake them under a broiler until a golden brown skin forms on the top of the sutlac.
That golden brown layer of skin on the top takes this simple rice pudding to a whole new level. You can serve firin sutlac warm or chilled, and garnish with cinnamon or nuts.
Why This Recipe Works?
- The best sutlac is the one you will make at home as you can adjust the sweetness and the thickness of your pudding to your taste.
- This delicious Turkish dessert calls for a few simple ingredients you might already have in your fridge.
- You can enjoy Sutlac warm, chilled, or at room temperature.
- Turkish Rice Pudding will keep fresh for up to 5 days when refrigerated.
- You don't need to add starch or eggs to achieve a rich&creamy texture with my simple Sutlac recipe!
- You can safely give it to your kids as a healthy snack. Sutlac has been my favorite snack since I was a child!
Ingredients and Substitutes
What Milk to Use for Sutlac?
The secret to a truly delicious sutlac is using fresh, unpasteurized milk as it was done in the old days. However, the full-fat milk and cream combination works great as well.
If you want to use semi-skimmed or fat-free milk, you might not achieve the right consistency without adding cornstarch and eggs.
You can use coconut milk or almond milk instead of whole milk to make vegan sutlac. Simply replace the regular milk with your favorite non-dairy milk. Rice pudding made with coconut milk will have a subtle coconut flavor as well.
Best Rice for Sutlac
Using the right type of rice is as important as the milk. The best options are Baldo, Osmancik, or Tosya, the same varieties I use for making Turkish Rice (Sehriyeli Pilav). There are available in most Turkish / Middle Eastern shops or you can buy them online from Amazon.
Alternatively, you can use arborio or any other short-grain rice for sutlac. Don't be tempted to wash the rice as we want the starch to thicken our pudding.
- Cream - Double cream or heavy cream helps Sutlac to have a rich&creamy texture.
- Vanilla paste - It is a great flavoring for milk-based desserts. Vanilla beans are the best option if you have them or you can use a good-quality vanilla extract.
- Sugar - I use caster sugar or granulated sugar. Adjust the amount to your taste.
Step-by-Step Instructions
Making Turkish-style rice pudding is very easy. However, you need to follow a few simple steps and tips to achieve the best results:
Measure the rice and place it along with the milk in a large pot on low heat. Don't be tempted to wash it as we need the starch from the rice to thicken our pudding!
Gently simmer for 45 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan. Add the sugar, cream, and vanilla to the milk and then cook it for another 40 to 45 minutes, until the rice is soft and the pudding has thickened.
At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins. Preheat your oven grill to 200 °C (390 °F).
Place the ramekins on a tray and place them under the grill for 10 minutes, until the top of the pudding is nicely caramelized. This will help to create a deliciously caramelized taste. Check constantly to make sure they don't burn.
Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature. Sprinkle on some ground cinnamon or chopped nuts before serving.
Top Tips From the Chef
- Don't leave the rice pudding on the stove and let it cook on its own. Stir the rice frequently starting from the first minutes you add it until the rice has swelled. After that stage, you can decrease the frequency of the stirring.
- Every rice has different cooking times. Take the timings in this recipe as a guide and make sure you cook your rice until it is completely soft.
- Adjust the amount of the milk and sugar to your taste, and add extra milk for a thinner consistency.
- Use broken rice if you are short of time as it releases its starch quicker and cooks much faster.
Serving Suggestions
You can serve this delicious&light dessert at the end of a meal or you can have it as a snack when feeling peckish.
This pudding is delicious whether you serve it warm, at room temperature, or chilled! Don't forget to sprinkle on some nuts or cinnamon before serving for extra flavor.
Recipe FAQs
The best rice for making this creamy pudding is short-grain rice such as Baldo, Osmancik, Tosya, Arborio, or sushi rice. Short-grain rice is usually very starchy and cooks up tender and soft.
You can make this pudding with unseasoned cooked rice. However, you will have to add some starch to achieve a rich and creamy texture.
You can freeze this milk-based pudding but the texture won't be the same when thawed. Sutlac is best when eaten freshly made. You can keep it refrigerated for up to 5 days in an airtight container.
Related Recipes
For more delicious Turkish desserts why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this light and creamy Turkish rice pudding "Sutlac" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Sutlac (Turkish Rice Pudding)
Equipment
- 1 Saucepan
Ingredients
- 1 ¼ l milk
- 120 g short-grain rice (such as baldo, osmancik, tosya or arborio)
- 120 g sugar
- 150 ml double cream or heavy cream
- 1 tablespoon vanilla bean paste or extract
- ground cinnamon or chopped nuts (to garnish)
Instructions
- Measure the rice and place it along with the milk in a large pot on low heat. Don't be tempted to wash it as we need the starch from the rice to thicken our pudding!
- Gently simmer for 45 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan.
- Add the sugar, cream, and vanilla to the milk and then cook it for another 40 to 45 minutes, until the rice is really soft and the pudding has thickened.
- At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins.
- Preheat your oven grill to 200° C (390° F).
- Place the ramekins on a tray and place them under the grill for 10 minutes, until the top of the pudding is nicely caramelized. This will help to create a deliciously caramelized taste. Check constantly to make sure they don't burn.
- Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature.
- Sprinkle on some ground cinnamon or chopped nuts before serving.
Notes
- Stir the rice frequently starting from the first minutes you add it until the rice has swelled.
- You don't need to add starch or eggs to achieve a rich&creamy texture with my simple Sutlac recipe!
- Every rice has different cooking times. Take the timings in this recipe as a guide and make sure you cook your rice until it is completely soft.
- Adjust the amount of the milk and sugar to your taste, and add extra milk for a thinner consistency.
- Use broken rice if you are short of time as it releases its starch quicker and cooks much faster.
- The secret to a truly delicious sutlac is using fresh, unpasteurized milk as it was done in the old days.
- Don't be tempted to wash the rice as we need the starch from it to thicken our pudding!
Nutrition
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Jenna
Fantastic recipe, I prefer chilled with some homemade strawberry jam on it. Everyone loved it!
Felicity
My favourite pudding! It is on my list to do for the weekend. Thanks for the recipe.
Earle Goodwin
Well, I used "pudding rice" or short grain..rice and I washed the rice until the water was relatively clear (rice is chemically sprayed to protect from bugs that can destroy a farmer's crop.
This I did until water was relatively clear. 1 cup rice to 3cups filtered water. Bring to boil, put lid on pot and slowly simmer for about 25
minutes water is absorbed...add 1/2 cup sugar and 3 cups whole milk. Bring to almost a boil, stir gently for thickness is starting add 1 cup heavy cream and continue stirring
Until you sense the pudding is thick enough. Add pinch of salt and 3 Tbl. Rose water...stir until you see the thick pudding has thickened sufficiently. With ladle transfer
pudding to heat proof Pyrex cups. Cover with plastic wrap to prevent a
skin to form ..
Ayla Clulee
This recipe is so simple and it is exactly how my mom used to make it. And yes very similar to your recipe.
Adding rose water is a very good idea! I definitely will give it a go next time.
Earle's kitchen
Your recipe is similar to mine. But, for novice cooks less is more. This pudding as you said is the traditional desert of Turkey and other Middle Eastern countries. I have seen other techniques but too complicated and not. Middle Eastern..I sometimes think the word "creamy" misses the definition of creamy and becomes lumpy bits of rice and some kind of egg mixture...oh well...cheers !!
Andrea
I have made this 4 times now in the past week! I follow the recipe exactly as it’s written and it turns out perfect every time. This is a new favourite in my family & I can’t thank you enough!
Christine
First time I have made rice pudding and everyone loves it. Thank you!
Melissa
I’ve made this several times for my husband, who is a big rice pudding fan, and he loves it every time! Thank you!
Sara
This is an incredibly easy recipe to follow. I love rice pudding so I had to follow this one. Turned out very well.
Roberta
This is by far the BEST rice pudding recipe I’ve ever made. It's thick and creamy and just absolutely gorgeous. Not to mention very easy to put together. Highly recommend this to everyone.
Ingrid
So easy to make and was delicious! I used just milk, as I didn’t have any cream. So yum!
Ericka
This is absolutely delicious! All my guests loved this wonderful pudding. Looks and tastes gorgeous.
Mia
How much milk in USA measurement?
Ayla Clulee
Hi Mia
You can convert to USA measurements with the "US Customary" button on the recipe card. 1.25 liter is equal to 0.33 gallons or 5.28 cups of milk.
Hope that helps.
Best wishes
Ayla
Glenda Bas
Brilliant website for Turkish recipes.
Ayla Clulee
Dear Glenda
Thank you for your lovely comment, I am glad you enjoy our recipes!
Best wishes
Ayla x