Sütlaç - Turkish Rice Pudding
This Turkish Rice Pudding (Sütlaç) is rich, creamy, and not too sweet. A perfect dessert for any time of the day!
Servings 6 people
Calories 283kcal
Ingredients
- ½ cup short-grain rice
- 2 cups water
- 4 ¼ cups whole milk , divided
- ¼ cup heavy cream
- ¾ cup sugar
- 3 tablespoons cornstarch
- pinch of salt
- 1 tablespoon vanilla extract
- ground cinnamon , for sprinkling
Instructions
- In a saucepan, add the rice and water and bring to a boil. Lower the heat and cook, covered, for about 25 minutes.
- Add 4 cups of milk, the heavy cream, and sugar. Bring to a boil. In the meantime, dissolve the cornstarch in the remaining milk. Now gradually add it, stirring constantly, to the rice mixture. Add the salt and vanilla extract.
- Simmer uncovered, on a low heat, and stirring frequently, for about 15 minutes. When done, divide between individual ovenproof dishes (I used ramekins) and let cool to a room temperature.
- Sprinkle lightly with sugar and place in the oven under the broiler until the surface is lightly browned. Sprinkle with some cinnamon and serve right away or let cool and refrigerate until chilled. In this case, sprinkle with cinnamon before serving. Enjoy!
Notes
EQUIPMENT:
Traditionally this rice pudding is made in small ovenproof clay pots but I would recommend getting ramekins instead if you don't have them. You can get good ones for around 10 bucks + there are many awesome dessert recipes where you'll be able to use them in the future.
Adapted from The Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan
Nutrition
Calories: 283kcal