Sutlac Dessert - Turkish Rice Pudding
Creamy Turkish rice pudding made with short-grain rice, milk, cream, sugar, and vanilla. Serve it chilled or brown the top under the grill for Fırın Sütlaç.
Servings: 6 portion
Calories: 355kcal
Ingredients
- 5 ⅓ cups milk (1 ¼ litres)
- ½ cup short-grain rice such as Baldo, Osmancık, Tosya, arborio, pudding rice, or sushi rice (100 grams)
- ½ cup sugar (100 grams)
- ⅔ cup double cream or heavy cream (160 ml)
- 1 tablespoon vanilla bean paste or extract
- ground cinnamon or chopped nuts (to serve)
Instructions
- Place the milk and rice in a large saucepan. Do not wash the rice. Set the pan over low heat and bring the milk to a gentle simmer.
- Cook for 35 to 40 minutes, stirring frequently, until the rice has swollen and softened.
- Add the sugar, cream, and vanilla. Continue cooking over low heat for 35 to 45 minutes, stirring regularly, until the rice is completely soft and the pudding has thickened.
- For chilled Sutlac, divide the pudding between serving bowls. Let it cool to room temperature, then chill. Serve with cinnamon or chopped nuts.
- For Fırın Sütlaç, preheat your oven grill to 200°C (390°F). Divide the hot pudding between oven-safe ramekins and place them on a baking sheet.
- Grill for about 10 minutes, until the tops are browned in patches. Start checking after 5 minutes, as grills vary and the tops can burn quickly.
- Serve warm, at room temperature, or chilled.
Notes
- Do not rinse the rice. Its surface starch naturally thickens the pudding.
- Use short-grain rice. Long-grain rice will not give the same creamy texture.
- Keep the heat low and stir often, especially during the first 30 to 40 minutes. Rice settles quickly and can catch on the bottom of the pan.
- Cooking times are a guide. The rice must be completely soft before the pudding is ready. Taste a grain before taking the pan off the heat.
- Do not let the pudding become very thick in the pan. It should look slightly looser than the final texture you want after chilling.
- Add a small splash of warm milk at the end if the pudding looks too thick. Stir well before portioning.
- Broken rice cooks faster and releases starch more quickly. Start checking it 10 to 15 minutes earlier.
- Whole milk gives the best result. Semi-skimmed milk will make a lighter pudding and may need longer cooking.
- The cream gives the Sutlac a richer, softer texture. You can leave it out, but the pudding will set a little firmer once cold.
- For Fırın Sütlaç, use shallow oven-safe ramekins and leave a little space at the top. The browned surface should have dark golden patches, not a hard sugar crust.
- Store covered in the refrigerator for up to 3 days. Freezing is not recommended because the rice and milk can become grainy after thawing.
Nutrition
Calories: 355kcal | Carbohydrates: 42g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 90mg | Potassium: 395mg | Fiber: 1g | Sugar: 29g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 290mg | Iron: 0.3mg