Turkish Sütlaç – Creamy Baked Rice Pudding

About This Recipe

Sütlaç is Turkey's version of rice pudding, but transformed by a final blast under the grill (broiler) that creates a uniquely caramelised skin on top — a light brown layer that adds a slightly bitter caramel note contrasting beautifully with the sweet, creamy pudding beneath. It is found in every lokanta, pastane, and home kitchen in Turkey, served cold in individual clay dishes, the caramelised top dusted with cinnamon. The technique is simple but the details matter: the rice must be cooked slowly in milk until completely soft and almost disintegrating, creating the characteristic thick, glossy consistency. The rice starch acts as a natural thickener, so no eggs or cornstarch are needed in the traditional version. Vanilla and a hint of mastic resin (sakız) are the defining flavours, though plain vanilla is perfectly authentic. Sütlaç is a dessert for all seasons — cooling and comforting in equal measure. It can be made the day before and refrigerated, and it reheats gently if you prefer it warm.

Ingredients

Serves 6

• 100 gshort-grain rice
• 1 Lwhole milk
• 150 gsugar
• 2 tbspcornstarch(mixed with 4 tbsp cold milk)
• 1 tspvanilla extract
• 1/2 tspground cinnamon(to serve)

Instructions

1. 1

   Cook the rice

   Combine rice and 500ml water in a pot. Cook over medium heat until water is absorbed and rice is very soft, about 15 minutes.

2. 2

   Add milk

   Add milk and sugar. Simmer over low heat, stirring frequently, for 20–25 minutes until thick and creamy.

   Keep stirring — the bottom scorches easily. A heavy-bottomed pot helps.

3. 3

   Thicken

   Add cornstarch mixture and vanilla. Stir constantly for 5 minutes until the pudding is thick enough to coat a spoon heavily.

4. 4

   Pour and grill

   Pour into individual clay or ceramic oven dishes. Place under a hot grill (broiler) for 5–8 minutes until the surface is caramelised to a deep golden brown.

5. 5

   Cool and serve

   Cool to room temperature, then refrigerate at least 2 hours. Dust with cinnamon before serving.

Variations

• •

  Add a small piece of mastic resin (sakız) ground with a pinch of sugar for an authentic pastane flavour.

• •

  Fırın sütlaç: bake in the oven at 200°C rather than under the grill for a more even caramelisation.

Storage

Keeps 3 days in the fridge, covered. Serve cold.

Frequently Asked Questions