Sutlac (Turkish Rice Pudding)

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5.0

45 reviews
Excellent

Sutlac (Turkish Rice Pudding)

Sutlac (Turkish version of classic Rice Pudding) is a thick and creamy milk-based dessert that has a very special place in Turkish cuisine.

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Ingredients

Servings
  • 1 ¼ l milk
  • 120 g short-grain rice (such as baldo, osmancik, tosya or arborio)
  • 120 g sugar
  • 150 ml double cream or heavy cream
  • 1 tablespoon vanilla bean paste or extract
  • ground cinnamon or chopped nuts (to garnish)
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Instructions

  1. Measure the rice and place it along with the milk in a large pot on low heat. Don't be tempted to wash it as we need the starch from the rice to thicken our pudding!
  2. Gently simmer for 35-40 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan.
  3. Add the sugar, cream, and vanilla to the milk and then cook it for another 35 to 45 minutes, until the rice is really soft and the pudding has thickened.
  4. At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins.
  5. Preheat your oven grill to 200° C (390° F).
  6. Place the ramekins on a tray and place them under the grill for 10 minutes, until the top of the pudding is nicely caramelized. This will help to create a deliciously caramelized taste. Check constantly to make sure they don't burn. 
  7. Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature.
  8. Sprinkle on some ground cinnamon or chopped nuts before serving.

Notes

  • Stir the rice frequently starting from the first minutes you add it until the rice has swelled.
  • You don't need to add starch or eggs to achieve a rich&creamy texture with my simple Sutlac recipe!
  • Every rice has different cooking times. Take the timings in this recipe as a guide and make sure you cook your rice until it is completely soft.
  • Adjust the amount of the milk and sugar to your taste, and add extra milk for a thinner consistency.
  • Use broken rice if you are short of time as it releases its starch quicker and cooks much faster.
  • The secret to a truly delicious sutlac is using fresh, unpasteurized milk as it was done in the old days. 
  • Don't be tempted to wash the rice as we need the starch from it to thicken our pudding!

Nutrition Information

Show Details
Calories 360kcal (18%) Carbohydrates 44g (15%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 55mg (18%) Sodium 100mg (4%) Potassium 348mg (10%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 705IU (14%) Vitamin C 1mg (1%) Calcium 258mg (26%) Iron 1mg (6%)

Nutrition Facts

Serving: 6portion

Amount Per Serving

Calories 360 kcal

% Daily Value*

Calories 360kcal 18%
Carbohydrates 44g 15%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 55mg 18%
Sodium 100mg 4%
Potassium 348mg 7%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 705IU 14%
Vitamin C 1mg 1%
Calcium 258mg 26%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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