Sutlac (Turkish Rice Pudding)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
6 portion
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Calories
360 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Sutlac (Turkish Rice Pudding)
Description
The Sutlac recipe calls for unwashed short-grain rice simmered with milk over low heat to utilize natural starches that thicken the pudding. Sugar, cream, and vanilla enhance the flavor and richness during the extended simmering. The slow cooking process results in soft, swollen grains embedded in a creamy custard-like base.
For a caramelized finish, the pudding is portioned into ramekins and placed under a hot grill until the surface browns, adding a slightly toasted flavor and attractive texture contrast. Alternatively, it can be served chilled to highlight its smooth, rich profile. Garnishes like ground cinnamon or chopped nuts offer personalization.
Careful frequent stirring prevents rice from sticking or burning as it cooks. Variations in milk quantity can adjust pudding thickness. Fresh, unpasteurized milk is recommended if available for enhanced flavor. Broken rice can expedite cooking by releasing starch more quickly. Overall, this dessert showcases a mildly sweet, creamy pudding with a familiar rice texture and delicate vanilla notes.
Ingredients
- 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 vanilla extract
- cinnamon to garnish, or chopped nuts
Instructions
- 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!
- Gently simmer for 35-40 minutes stirring often (until the rice has swelled) to avoid the rice sticking to the bottom of the pan.
- 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.
- At that stage, if you want to create caramelized skin on your rice pudding, divide it into oven-safe ramekins.
- Preheat your oven grill to 200° C (390° F).
- 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.
- Alternatively, you can serve your rice pudding chilled. Simply divide them into individual serving bowls and let them cool down to room temperature.
- Sprinkle on some ground cinnamon or chopped nuts before serving.
Notes
- Stir frequently from the start to prevent rice sticking and ensure even cooking.
- Do not wash rice to keep starch for natural thickening.
- Cooking times may vary depending on rice type; cook until rice is fully soft.
- Adjust milk volume and sugar to taste for desired consistency and sweetness.
- Fresh, unpasteurized milk improves flavor quality when available.
- Broken rice cooks faster and releases starch more quickly, useful for shorter cooking times.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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