Turkish Rice Pudding Recipe – Turkey Special
Indulge in this creamy vanilla dessert—a classic Turkish rice pudding (sütlaç) that combines tender rice with milk, sugar, and a whisper of vanilla, gently simmered into a luscious rice-based pudding. With its optional caramelized sugar topping adding an elegant crunch, this classic Turkish sweet brings warmth and nostalgia to your dessert table in just over an hour.
- 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:
This is a make-ahead dessert—prepare it in advance and chill it to allow the flavors to meld; simply reheat or serve cold.
The caramelized top option adds a delightful contrast—once chilled, sprinkle sugar on top and torch or broil briefly until golden.
Versatile for chilled or warm serving—enjoy it cold in summer as a refreshing treat or warm in cooler months for cozy comfort.
