Sütlaç

Sütlaç (Turkish Baked Rice Pudding)

A classic Turkish rice pudding in which rice is simmered slowly in milk and sugar, then finished under a hot oven until the surface blisters into a caramel-golden crust over a creamy interior. Served cool, it is the signature comfort dessert of the country.

Prep

10 min

Cook

75 min

Total

85 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •100 g (½ cup) short-grain rice, baldo or arborio; rinse until water runs clear
• •1.2 l (5 cups) whole milk, full-fat; do not substitute with skim or the pudding will be thin and flat
• •250 ml (1 cup + 1 tbsp) water
• •150 g (¾ cup) granulated sugar
• •20 g (2 tbsp) rice flour, or cornstarch, for a slightly more set pudding
• •60 ml (¼ cup) cold milk, for slurring the rice flour
• •1 whole egg yolk, optional; for a richer, more custard-like texture
• •1 tsp vanilla extract, optional; Turkish purists often omit it
• •1 pinch fine salt
• •2 g (2 tsp) ground cinnamon, for dusting the tops before serving

Steps

1. 1 Rinse the rice in cool water 3–4 times until the water runs nearly clear; drain well.
2. 2 In a heavy-bottomed saucepan, combine the drained rice with the 250 ml water and a pinch of salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the water is absorbed and the rice is just tender, about 8–10 minutes.
3. 3 Pour in the 1.2 L whole milk, lower the heat to the gentlest possible simmer, and cook uncovered for 30–40 minutes, stirring frequently with a wooden spoon and scraping the bottom so the milk does not scorch. The rice should be very soft and the mixture should thicken to a loose porridge.
4. 4 Whisk the rice flour into the 60 ml cold milk until completely smooth with no lumps.
5. 5 Add the sugar to the simmering pudding and stir until dissolved. Pour in the rice-flour slurry in a thin stream, stirring constantly, and continue to simmer 5–8 minutes more until the pudding noticeably thickens and coats the back of the spoon.
6. 6 If using the optional egg yolk: temper it by whisking a ladleful of the hot pudding into the yolk, then stir the yolk mixture back into the pot. Cook 1 more minute, then remove from the heat and stir in the vanilla if using.
7. 7 Preheat the oven to 220°C / 425°F (200°C fan). Place 6 shallow ceramic or clay sütlaç dishes (about 200 ml each) on a baking sheet for easy handling.
8. 8 Pour the hot pudding into the dishes, filling each about ¾ full. Slide onto the centre rack and bake 15–20 minutes, until the tops are deeply golden-brown with dark blistered spots. The pudding should still wobble in the centre when shaken; it sets fully as it cools.
9. 9 Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
10. 10 Serve cold or at cool room temperature, dusted generously with ground cinnamon.