Turkish Rice Pudding (Sütlaç)
Learn how to make authentic Turkish rice pudding (sütlaç) with simple ingredients. This creamy and traditional Turkish dessert is made with rice, milk, and sugar, creating a smooth texture and lightly sweet flavor. Perfect served chilled or warm.
Ingredients
- 1/2 cup short-grain rice baldo or arborio preferred
- 2 cups water
- 4 cups whole milk
- 3/4 cup sugar adjust to taste
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and helps control the final texture.
- In a medium pot, combine rice and water. Cook over medium heat for 10–12 minutes until the rice softens and most of the water is absorbed.
- Add the milk and stir gently. Simmer over medium-low heat for 20–25 minutes, stirring occasionally to prevent sticking.
- Add sugar and salt, then continue cooking for another 10 minutes. Stir regularly until the mixture thickens to a creamy consistency.
- Stir in vanilla extract just before removing from heat to enhance aroma and flavor.
- If the pudding becomes too thick, add a small amount of warm milk and stir until smooth.
- Pour the pudding into serving bowls or ramekins.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or slightly warm, topped with cinnamon or pistachios.
Notes
• Use short-grain rice for best results, as it releases more starch and creates a naturally creamy texture.
• Avoid high heat when cooking milk to prevent burning and unwanted flavors.
• Stir frequently to ensure a smooth and even consistency.
• Sütlaç thickens as it cools, so keep it slightly looser while hot.
• For a traditional baked version (fırın sütlaç), transfer to oven-safe dishes and bake at 180°C (350°F) until the tops caramelize.
• This Turkish rice pudding recipe is naturally gluten-free and does not require cream or eggs, making it lighter than many Western rice puddings. Calories: 120 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 3 g
Sugar: 14 g
Calcium: Moderate
• Avoid high heat when cooking milk to prevent burning and unwanted flavors.
• Stir frequently to ensure a smooth and even consistency.
• Sütlaç thickens as it cools, so keep it slightly looser while hot.
• For a traditional baked version (fırın sütlaç), transfer to oven-safe dishes and bake at 180°C (350°F) until the tops caramelize.
• This Turkish rice pudding recipe is naturally gluten-free and does not require cream or eggs, making it lighter than many Western rice puddings. Calories: 120 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 3 g
Sugar: 14 g
Calcium: Moderate