Turkish Rice Pudding Recipe (Sutlac)
User Reviews
4.8
Turkish Rice Pudding Recipe (Sutlac)
Description
The Turkish Rice Pudding recipe begins by cooking short grain rice in milk until tender. Additional milk is added, and the mixture is simmered with sugar and vanilla to develop sweetness and aroma. A cornstarch slurry thickens the pudding as it simmers gently, although initially it looks watery. The pudding is distributed into oven-safe ramekins placed in a water bath to bake until the surface develops a lightly browned, slightly caramelized crust.
The dessert's texture is creamy and somewhat thick with tender rice grains throughout. Its flavor highlights the mellow sweetness balanced by the vanilla. Baking in a water bath prevents drying and ensures even cooking with a pleasant browning on top.
Sutlac makes a fine dessert served slightly warm or chilled on its own or garnished with nuts or cinnamon, fitting well into multi-course meals or afternoon tea settings.
Tips include preparing the rice pudding a day or two in advance and refrigerating for convenient serving later. Using whole milk preserves the creamy consistency; low-fat or plant-based milks alter texture and richness. Various types of short grain rice can be used, but long grain varieties like basmati are not recommended.
Ingredients
- 1/2 cup short grain rice
- 6 1/3 cups milk divided, whole
- 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
- You can prepare the pudding up to two days ahead and keep it refrigerated until serving.
- Refrigerate leftovers and consume within four days for best quality.
- Use short grain or jasmine rice; avoid long grain rice like basmati to maintain proper texture.
- Whole milk is preferred for creaminess; low fat or non-fat milk changes pudding texture.
- For a vegan version, use carton coconut milk or cashew milk, but avoid canned coconut milk.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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