Sütlac (Rice Milk Pudding)

About This Recipe

Sütlac is a silky smooth rice pudding made with rice flour, milk, and sugar, baked until the top turns golden and slightly caramelized. This traditional Turkish-Cypriot dessert is elegant yet simple, often served at family gatherings and celebrations. Rooted in the everyday cooking of Turkish Cypriot kitchens, Sütlac (Rice Milk Pudding) balances technique and tradition: the rice flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dessert or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the rice flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 1 cuprice flour
• 4 cupswhole milk
• 1/2 cupsugar
• 2 tbspcornstarch
• 1 tspvanilla extract
• pinchground cinnamon (for topping)

Instructions

1. 1

   Make paste

   Mix rice flour, cornstarch, and 1/2 cup milk until smooth.

2. 2

   Warm milk

   Heat remaining milk with sugar until just below boiling.

3. 3

   Combine

   Slowly whisk rice mixture into warm milk, stirring constantly to prevent lumps.

4. 4

   Bake until set

   Pour into individual ramekins or a baking dish. Bake at 375°F for 30-35 minutes until set. Cool and chill.

Variations

• •

  Add pistachios or almonds on top

• •

  Use rose water instead of vanilla

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate up to 5 days in an airtight container. Refrigerate in an airtight container for up to 4 days; bring to room temperature for 15–20 minutes before serving so flavour and texture return. Most baked or set desserts freeze well for up to 2 months wrapped tightly; thaw overnight in the fridge.

Frequently Asked Questions