Sütlaç (Turkish Baked Rice Pudding)
In short: Creamy rice pudding simmered in milk, then browned in a very hot oven until the top blisters, served chilled with a dusting of cinnamon. It takes about 1 h in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 50 min
- Resting
- 2 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 275 kcal
Sütlaç is the rice pudding of Turkish pastry shops and home kitchens, set apart by its blistered, caramel-brown top. Short-grain rice cooks slowly in milk until creamy, a little rice flour gives it body, and a few minutes in a blazing oven toast the surface. It is served cold in individual bowls. The pudding is simple, so use good whole milk and take your time stirring.
Instructions
- Bring the rice and water to a boil in a heavy saucepan, then simmer over medium-low heat for 10 minutes, until the water is absorbed.
- Add the milk and salt and bring to a gentle simmer. Cook for 20 minutes, stirring often, until the rice is very soft and the mixture has thickened a little.
- Stir in the sugar and cook for 5 more minutes.
- Whisk the rice flour mixture again and stir it slowly into the pot. Cook for 3 to 4 minutes, until thick enough to coat a spoon, then stir in the vanilla.
- Heat the oven to 250°C (480°F). Divide the pudding among 6 ovenproof bowls and set them on a tray.
- Bake on the top rack for 6 to 8 minutes, watching closely, until the tops blister and brown in spots. Cool to room temperature, then chill for at least 2 hours.
- Dust with cinnamon just before serving.
Tips
- Stir often, especially once the milk is hot. Milk sticks and scorches on the bottom of the pot if it is left alone.
- No very hot oven? Brown the tops under a hot broiler for 3 to 4 minutes, with the bowls close to the heat, or use a kitchen torch.
Questions and answers
Why is my sütlaç runny?
It may not have cooked long enough or may lack starch. It thickens a lot as it cools, so if it coats the spoon while hot, it will set well in the fridge.
Can I use long-grain rice?
Short-grain rice gives a creamier pudding because it releases more starch. Long-grain works if you cook it a little longer and add a bit more rice flour.
How long does sütlaç keep?
Up to 4 days, covered, in the fridge. Do not freeze it, because the texture turns grainy.
How long does it take to make Sütlaç (Turkish Baked Rice Pudding)?
About 1 h in total: 10 min of preparation and 50 min of cooking.
How many calories are in Sütlaç (Turkish Baked Rice Pudding)?
About 275 kcal per serving, with 7 g of protein, 48 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 48 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 33 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
