5.0 from 45 votes
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.
Prep Time
5 mins
Cook Time
1 hr 5 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 extract
- ground cinnamon or chopped nuts (to garnish)
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 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
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
% 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.