Turkish Rice Pudding

Turkish rice pudding, also known as sutlac, is a creamy rice pudding that is both indulgent and comforting.

Slowly cooked to perfection, this luscious dessert will leave you wanting more. And it's so simple to make.

Perfect to enjoy all year round, whether it's served hot or cold.

Turkish rice pudding is a creamy dessert made with rice, milk, and sugar, traditionally baked until lightly golden on top.

Known for its smooth texture and delicate flavor, this comforting dessert is popular throughout Turkey and can be enjoyed warm or chilled.

Turkish rice pudding is also known as sutlac.

You can make this delicious rice pudding in advance or eat it on the day it's made.

Enjoy it both warm or cold, the choice is yours.

It's the ultimate comfort food any time of year.

Whether you are serving this as an after dinner dessert, bringing it to a potluck, or serving it at a special occasion like a birthday party or Christmas celebrations, this Turkish rice pudding is sure to delight.

If you are after some other delicious rice puddings, you might like to try Portuguese arroz doce, rice pudding with oat milk, flaked rice pudding, or Colombian arroz con leche.

What is Sutlac?

Turkish baked rice pudding is also known as Sutlac. It's made from short grain rice and milk.

This popular milk based dessert are made in individual ramekins. It's a gluten free dessert that is creamy in texture.

Sutlac is typically served cold in individual ramekins. However, this rice pudding can still be enjoyed hot, and if you don't have ramekins, you can use a casserole dish.

Best Type Of Rice For This Rice Pudding

Using a short grain rice, such as Arborio rice, works best when making Turkish rice pudding.

This kind of rice gives the pudding is creamy and smooth texture.

Avoid using long grain rice, such as basmati rice or jasmine rice.

Long grain rice types don't give the same creamy texture that short grain rice types do.

What Makes Turkish Rice Pudding Unique?

Unlike many rice puddings that are served directly from the stovetop, Turkish rice pudding is often baked after cooking. This creates a lightly caramelized surface while maintaining a creamy interior.

The result is a dessert with a richer flavor and distinctive texture that sets it apart from many other rice pudding variations.

Equipment

You will need 6 oven proof ramekins (that can hold about 180 ml/grams, 6.35 ounces of liquid each) OR a casserole dish.

Instructions

Step One: Preheat oven to 200°C (392°F). In a large saucepan add the rice water, 2 ½ cups of milk, vanilla extract, salt, and sugar, over medium to high heat.

Bring to a boil and then reduce to a simmer. Simmer on low heat for 15 to 20 minutes, or until the rice is tender. Stir occasionally.

Step Two: In a small bowl, make a slurry with the remaining ¼ cup of milk and the cornstarch. To do this, mix the milk and cornstarch together until there are no lumps.

Step Three: Pour the slurry into the saucepan slowly, stirring the mixture while you do this. Simmer for a further 1 to 2 minutes. Taste the pudding for sweetness. If you want it sweeter, add some more sugar now and stir through.

Step Four: Turn off heat and pour the mixture into individual oven proof ramekins or clay cups. If you don't have ramekins or clay cups you could pour the mixture into a casserole dish.

Step Five: Place ramekins in a deep oven tray. Fill half of the oven tray with water. This will help bake the rice pudding and give it a silky skin layer on top and prevent the pudding from getting dry as it bakes.

Step Six: Bake the rice pudding in the preheated oven for 15 to 20 minutes, or until golden brown on top.

Step Seven: Remove from oven once baked and allow to cool completely. Then chill in the refrigerator for at least 2 to 3 hours or overnight before serving.

Tips for Success

• Do not fill your ramekins or casserole dish to the very top. This is because when baking the rice pudding can rise and overflow the ramekin. Leave at least 1 cm (0.39 inches) clearance from the top.

Tips for the Creamiest Rice Pudding

For the smoothest texture, cook the rice until very tender before combining it with the milk mixture. Stir regularly during cooking to prevent sticking and ensure even thickening.

The pudding will continue to thicken as it cools, so it is best to remove it from the heat once it reaches a slightly looser consistency than desired

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