Sutlac - Turkish Rice Pudding

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.

This creamy and sweet dessert "Sutlac" is a true masterpiece of Turkish culinary art that has been enjoyed by generations for centuries.

Jump to:

• What is Sutlac?
• The Origins of Sutlac
• Difference Between Sütlaç and Muhallebi
• Why This Recipe Works?
• Ingredients and Substitutes
• How to Make Sutlac?
• Top Tips From the Chef
• How to Serve Sutlac?
• Recipe FAQs
• Related Recipes
• Sutlac (Turkish Rice Pudding)

Turkish cuisine is famous for its indulgent and rich desserts such as Pistachio Baklava and Sekerpare (Turkish Semolina Cookies).

Turkey is also known for its delicious milk-based desserts, and you can find a variety of them at Muhallebici shops.

These light and creamy desserts include popular treats like Sutlac, Güllaç, Kazandibi, and Muhallebi - Mahalabia Dessert.

The good news is that you can easily make Sutlac at home and customize it to your liking.

What is Sutlac?

Sütlaç is a delicious, creamy, and light milk-based pudding made with rice, milk, and sugar.

This traditional Turkish dessert (also known as rice pudding), is made by simmering rice in milk, sugar, and sometimes cinnamon until it thickens and becomes creamy.

Sutlac is a popular dessert in Turkey and is often served during special occasions such as weddings and religious holidays.

It is also enjoyed in other countries in the Middle East and the Balkans.

This Turkish Style Rice Pudding "Sutlac" recipe is extremely easy to make and can be prepared in two different styles.

Regular (or Chilled) 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.

The Origins of Sutlac

While the exact origins of Sutlac are unknown, it is believed that this dessert has been a part of Turkish cuisine for centuries.

It is said that the dish was originally created in Ottoman kitchens and was later passed down through generations.

Sutlac is also popular in other countries, such as Greece, where it is known as "Rizogalo."

However, the Turkish version of the dish has its own unique flavor and texture that sets it apart from other rice pudding variations.

Difference Between Sütlaç and Muhallebi

Sütlaç and Muhallebi are two popular Turkish desserts that share some similarities but also have distinct differences.

Sütlaç, also known as Turkish rice pudding, is made from rice, milk, sugar, and sometimes cinnamon.

The mixture is simmered slowly until the rice becomes tender and the mixture thickens to create a creamy and sweet pudding.

Sütlaç is usually served chilled and can be garnished with cinnamon or roasted nuts for added texture.

Muhallebi, on the other hand, is a dessert that is made from milk, sugar, and cornstarch.

The mixture is heated and stirred constantly until it thickens to create a creamy pudding-like texture.

Muhallebi can be served hot or cold and is often flavored with vanilla or rosewater.

The main difference between the two desserts is the use of rice versus cornstarch.

Sütlaç has a firmer texture due to the rice, while muhallebi has a smoother texture due to the cornstarch.

Additionally, Sütlaç is often garnished with cinnamon or roasted nuts while muhallebi is typically flavored with vanilla or rosewater.

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.

How to Make Sutlac?

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.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

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.

How to Serve Sutlac?

You can serve this delicious and light Sutlac dessert at the end of a meal or you can have it as a snack when feeling peckish.

This rice 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

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!

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