Turkish Rice Pudding Recipe (Sutlac)
User Reviews
4.8
78 reviews
Excellent
Turkish Rice Pudding Recipe (Sutlac)
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If you love light and creamy desserts, Sutlac, also known as Turkish rice pudding recipe is it. Creamy and rich with a golden top, this baked rice pudding is also gluten-free. Learn how to make this tasty dessert with this tutorial and step-by-step photos.
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Ingredients
- 1/2 cup short grain rice
- 6 1/3 cups whole milk divided
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 3 tbsp cornstarch
Instructions
- Place the rice and 2 cups whole milk in a large pot. Cook over medium heat until the rice is fully cooked.
- Add 4 cups whole milk to the cooked rice and bring it to a simmer.
- Add in vanilla extract and sugar and stir well.
- In a small bowl, mix cornstarch and the remaining 1/3 cup whole milk to make a slurry. Add it to the rice and milk and simmer over medium low heat for about 25 minutes. Keep in mind that the rice pudding will still look watery and not very thick.
- Preheat the oven to 400°F and place 4 to 6 oven-safe ramekins in a 9x13 baking pan.
- Divide the rice pudding between the ramekins. Fill the baking pan halfway with water. This will prevent the rice pudding from drying.
- Bake in the oven for 15 minutes on the middle rack until the tops are brown. Check constantly to make sue they're brown enough for your liking. If they're not browning as much, turn on the broiler and broil them 3 to 6 minutes.
- Once the rice pudding is ready, cool it at room temperature and then refrigerate for at least 3 hours before serving. The rice pudding will thicken as it cools in the fridge.
Notes
- If using cooked rice, skip step one and proceed with the recipe.
- You can make this rice pudding recipe a couple of days in advance and keep refrigerated until you're ready to serve.
- Refrigerate the leftovers for up to 4 days.
- You can use any kind of short grain rice or even jasmine rice for this recipe. I don't recommend using long grain such as basmati rice.
- Low fat and non-fat milk would change the texture of the rice pudding and will make it less creamy.
- For vegan rice pudding use carton coconut milk (not canned) or cashew milk.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
62g
(21%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
31mg
(10%)
Sodium
99mg
(4%)
Potassium
400mg
(11%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
417IU
(8%)
Calcium
318mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 417IU | 8% |
| Calcium | 318mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
78 reviews
Excellent
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