Turkish rice pudding, also known as sutlac, is a creamy delight that is both indulgent and comforting.
Slowly cooked to perfection, this luscious dessert will leave you wanting more.
Perfect to enjoy all year round, whether it's served hot or cold.
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Irresistibly smooth, comforting, and rich, each spoonful of this Turkish rice pudding will transport your taste buds to Turkey with every blissful bite.
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.
Why You'll Love This Recipe
- This recipe for Turkish rice pudding is comforting and has rich flavors.
- Turkish rice pudding is creamy and velvety in texture.
- Easy to make.
- Great to serve at many occasions including dinner parties, pot lucks, Christmas, Thanksgiving.
- This recipe for sutlac is budget friendly.
- Adjust the sweetness of this pudding to your liking.
- Make this Turkish rice pudding in advance to serve for dessert, to bring to parties, or even to enjoy as a refreshing treat in summer on a hot day.
- You can enjoy this rice pudding both hot or cold. This makes it great to serve on those chilli winter days and those hot days in summer.
- This is a baked rice pudding recipe without eggs.
- It’s a gluten free dessert recipe, but, if you are after something sweet to start your day, it also makes for a delicious breakfast too.
Cost To Make
Estimated cost = $2.10 or $0.35 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Short Grain Rice: Such as arborio rice. There is no need to rinse your rice before cooking.
- Water
- Milk: You will need to divide your milk. A ¼ cup of milk will be used to make a slurry (to thicken your pudding).
- Vanilla Essence
- Salt
- Granulated Sugar: You can adjust the sweetness of this pudding to your liking.
- Cornstarch
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.
Substitutions / Variations
- Add some melted chocolate to the pudding for a rich and decadent cocoa-flavored delight.
- Add chopped pistachios, almonds, or hazelnuts to add a delightful crunch and nutty flavor.
- Add a hint of rosewater or orange blossom water for a fragrant and exotic twist.
- Top the pudding with a layer of sweetened fruit compote, such as raspberry, apricot, or cherry, for a burst of fruity goodness.
Serving Suggestions
- Accompany the pudding with a small cup of coffee or tea.
- Top each serving with a generous handful of toasted and chopped nuts like pistachios, almonds, or walnuts to add a delightful crunch and nutty flavor.
- You could layer the rice pudding with crumbled cookies or chocolate shavings.
- With a drizzle of maple syrup or honey and a sprinkle of toasted granola or muesli.
Storage
This recipe for Turkish rice pudding can be stored in the fridge, covered, for up to 2 to 3 days. It can also be frozen for up to 2 to 3 months.
To reheat, you can use the stovetop or microwave. If your rice pudding has thickened and you want to enjoy it with a thinner consistency, add a splash of water or milk.
FAQ
Yes, you can make this recipe 1 to 2 days in advance.
Yes, you can freeze this rice pudding for up to 2 to 3 months.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Turkish Rice Pudding
Equipment
- 6 oven proof ramekins (that can hold about 180 ml/grams, 6.35 ounces of liquid each). OR a casserole dish.
Ingredients
- ¾ cup (142 grams, 5.01 ounces) short grain rice like arborio rice
- 1 cup (250ml/grams, 8.82 ounces) water
- 2 ¾ cups (688ml/grams, 24.26 ounces) milk divided (into 2 ½ cups and ¼ cup)
- ¼ teaspoon vanilla essence
- Pinch of salt
- ¼ cup (50 grams, 1.76 ounces) granulated white sugar or to taste
- 3 tablespoons (15 grams, 0.53 ounces) cornstarch
Instructions
- 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. Stir.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. See note 1.
- 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.
- 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.
- Turn off heat and pour the mixture into individual oven proof ramekins or clay cups. See note 2.
- Place ramekins in an oven tray. Fill half of the oven tray with water. See note 3.
- Bake the rice pudding in the preheated oven for 15 to 20 minutes, or until golden brown on top.
- 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.
Notes
- There is no need to rinse the rice before cooking.
- If you don’t have ramekins or clay cups you could pour the mixture into a casserole dish.
- 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.
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