Sütlaç (Turkish Rice Pudding)
User Reviews
4.9
Sütlaç (Turkish Rice Pudding)
Description
The recipe for Sütlaç begins with rinsing arborio rice and cooking it in water until it starts to soften. Milk is then added and the mixture is gently simmered until the rice is fully tender. A cornstarch slurry, along with vanilla pod and sugar, is introduced to thicken the pudding further while imparting vanilla flavor. The hot mixture is portioned into ramekins.
Before baking, a mixture of beaten eggs and some of the rice cooking liquid is drizzled evenly over the pudding surfaces. Baking at 350°F for about 10 minutes creates a lightly browned top with a slight custard finish, complementing the creamy texture beneath. After baking, the Sütlaç is cooled to room temperature, then chilled to set and develop flavor.
This pudding is served cold, making it a refreshing, creamy dessert with tender rice grains and a sweet vanilla aroma. The baking step adds a slightly firm, caramelized top contrasting the soft interior, giving it a pleasant texture balance.
Ingredients
- 1 cup arborio rice short grain rice
- 1 cup water
- 2 tbsp cornstarch
- 2 cups milk
- ¾ cup sugar granulated white
- 2 egg
- 1 tbsp cornstarch
- 1 vanilla pod
Instructions
Rice:
- Rinse the rice well.
- In a saucepan, heat the water and add the rice.
- When the water starts to boil, roughly 3–5 minutes after, add the milk and simmer over low heat until the rice softens.
- Mix the cornstarch with 2 tablespoons of cold water.
- Add the cornstarch mix, vanilla pod, and sugar to the rice. Cook for another 2–3 minutes.
- Take 8 ramekins and pour the hot mixture.
Topping:
- Mix the eggs with 10 tablespoons (a ladleful) of liquid from the rice. Divide the mixture evenly and drizzle it over the pudding in the ramekins.
- Preheat the oven to 350 °F (177 °C). Bake the pudding for 10 minutes, until the tops brown.
- Let the pudding cool at room temperature and then refrigerate it for several hours.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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