5 from 30 votes
Sutlac (Turkish Rice Pudding)
Sutlac is a Turkish rice pudding made by slowly simmering short-grain rice in milk until tender and thickened, sweetened with sugar and enriched with heavy cream and vanilla. This pudding can be served either chilled or with a caramelized skin formed under a grill. The creamy texture balances the soft rice grains with the gentle sweetness and aromatic vanilla, delivering a comforting dessert.
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings:
6
portion
Calories:
360 kcal
Course:
Dessert, Snacks
Cuisine:
Mediterranean, Middle Eastern, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 portion
Amount Per Serving
Calories 360
% 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.