Turkish Rice Pudding Recipe – Turkey Special
Sütlaç or Turkish Rice Pudding is a comforting and creamy dessert that holds a special place in Turkish cuisine. Made with rice, milk, sugar, and a touch of vanilla, this rich pudding is simmered to perfection and often topped with a light caramelized crust. Sütlaç is a beloved treat enjoyed across Turkey, whether served as a simple after-dinner dessert or at festive occasions. The creamy texture combined with the delicate sweetness makes it a satisfying dish, while the caramelized top adds a delightful contrast. It’s a dessert that feels like a warm embrace—simple, yet so satisfying, and a true taste of Turkish culinary tradition.
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
Turkish Rice Pudding Ingredients:
- 1/2 cup short-grain rice (preferably Turkish Baldo rice or Arborio rice)
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thicker pudding)
- 1/4 teaspoon ground cinnamon (optional, for garnish)
- A pinch of salt
Cook the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, add the rice and 1 1/2 cups of water. Cook over medium heat until the rice absorbs the water (about 5 minutes). Add a pinch of salt.
Make the Pudding Base:
Once the rice is tender, add the 4 cups of milk to the pan with the rice. Stir gently to combine.
Bring to a simmer over medium heat while stirring constantly to prevent the rice from sticking to the bottom.
When the mixture starts to simmer, reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the pudding thickens.
Add the Sugar and Vanilla:
Stir in the sugar and continue cooking for an additional 5-10 minutes, until the pudding reaches a creamy consistency.
For a thicker pudding, you can dissolve the cornstarch in a little cold milk and add it to the pudding. Stir continuously for another 2-3 minutes until thickened.
Cool and Serve:
Remove the pudding from the heat and stir in the vanilla extract.
Divide the pudding into individual serving bowls or ramekins. Allow it to cool to room temperature before refrigerating.
Chill the Sütlaç in the fridge for at least 2 hours for a creamy, cool treat.
Optional Caramelized Top:
For the signature caramelized top, sprinkle a thin layer of sugar over the cooled pudding and then use a kitchen torch or broil it in the oven for a few minutes until golden and caramelized.
Garnish:
Sprinkle with a pinch of ground cinnamon or ground pistachios before serving, if desired.
Recipe Notes:
Rice:Short-grain rice like Baldo rice (commonly used in Turkish Sütlaç) or Arborio rice works best because it absorbs the liquid and gives the pudding its creamy texture.
Sweetness:Adjust the sugar to your taste. If you prefer a less sweet version, reduce the amount of sugar. The traditional version is moderately sweet, but it can be customized.
Caramelized Top:The caramelized sugar top is optional, but it’s a beautiful traditional touch that adds a slight crunch and extra flavor to the pudding. If you don’t have a kitchen torch, you can carefully broil the sugar in the oven, keeping a close eye on it to prevent burning.
Serving:Sütlaç can be served warm or chilled. It’s typically served cold in Turkey, making it a perfect dessert for hot days. You can garnish with cinnamon, pistachios, or even a few fresh berries if you like.
Storage:Sütlaç can be stored in the refrigerator for up to 3-4 days. Be sure to cover it with plastic wrap or a lid to prevent it from drying out.
