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5 from 15 votes

Sutlac (Turkish Rice Pudding)

Sutlac (Turkish version of classic Rice Pudding) is a thick and creamy milk-based dessert that has a very special place in Turkish cuisine.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Vegetarian
Servings: 6 portion
Calories: 355kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Saucepan
  • 1 Rubber spatula

Ingredients

  • 5 ⅓ cups milk
  • ½ cup short-grain rice (such as baldo, osmancik, tosya or arborio)
  • ½ cup sugar
  • ⅔ cup double cream or heavy cream
  • 1 tablespoon vanilla bean paste or extract
  • ground cinnamon or chopped nuts (to garnish)
US Customary - Metric

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 35-40 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 35 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

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