Turkish Milk Cake Recipe – Turkey Special
Turkish Milk Cake, also called Sutlac, is a creamy, indulgent Turkish dessert that comforts both everyday meals and festive occasions. Made with short-grain rice, whole milk, sugar, and a touch of vanilla, this milk-cake achieves a soft, pudding-like texture when baked gently and finished with a golden top. For a fragrant twist, optional rose water or orange blossom water adds floral notes that elevate the flavor. Serve it well-chilled, topped with a sprinkle of ground cinnamon or your favorite garnish—delightfully satisfying whether you’re hosting guests or craving something sweet and soothing at home.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Turkish Milk Cake Recipe Ingredients:
- 1 cup rice (short-grain, like Arborio)
- 4 cups whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/4 teaspoon rose water or orange blossom water (optional, for flavor)
- Ground cinnamon (for garnish, optional)
Prepare the Rice:
Rinse the rice well under cold water.
In a large pot, add the rice and cover it with about 2 cups of water.
Bring it to a boil, then reduce the heat and simmer for about 10-15 minutes, until the rice is soft and most of the water has been absorbed.
Make the Milk Mixture:
In a separate bowl, dissolve the cornstarch in 1/2 cup of water to make a smooth slurry.
Add the milk and sugar to the pot with the cooked rice.
Stir the mixture over medium heat until the sugar dissolves completely.
Combine and Cook:
Slowly pour the cornstarch slurry into the milk and rice mixture while stirring constantly to prevent lumps.
Continue to cook on medium heat, stirring occasionally, until the mixture thickens to a pudding-like consistency.
This will take about 10-15 minutes.
Flavor the Milk Cake:
Once the mixture has thickened, remove the pot from heat. Stir in the vanilla extract and, if desired, a few drops of rose water or orange blossom water for extra flavor.
Assemble and Chill:
Pour the thickened mixture into individual serving dishes or a large baking dish.
Allow the milk cake to cool to room temperature, then refrigerate for at least 2-3 hours to set and chill.
Serve:
Before serving, sprinkle with ground cinnamon or garnish with your favorite toppings.
Serve chilled and enjoy this delicious Turkish dessert!
Recipe Notes:
Rice Type & Texture: Use short-grain rice (like Arborio) to get that velvety, creamy consistency. Rinse well to remove excess starch.
Cornstarch Slurry Tip: Always dissolve cornstarch in water before adding to prevent lumps and ensure smooth setting.
Sweetness Adjustment: Taste as you go—adjust sugar depending on how sweet you like your desserts. Turkish Milk Cake is versatile in sweetness.
Flavor Variation: Rose water or orange blossom water are optional but add elegant floral aromas; omit if you prefer a more classic vanilla-focused flavor.
Chilling & Serving: Let the cake cool to room temperature, then refrigerate at least 2-3 hours to set. Serve chilled, dusted with ground cinnamon or topped with nuts or fruit for texture and contrast.
