🇹🇷 Turkey · Dessert
Turkish Baked Rice Pudding (Sütlaç)
By eatmundo · July 5, 2026
Sütlaç is a beloved classic Turkish dessert, a creamy rice pudding that is traditionally baked until golden and slightly caramelized on top. Its comforting sweetness, delicate vanilla notes, and a sprinkle of cinnamon make it a delightful treat for any occasion. A true taste of home and tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
First, rinse 1/2 cup (100g) of short-grain rice thoroughly under cold running water until the water runs clear. This removes excess starch, which helps achieve a creamy pudding. Then, place the rinsed rice in a medium saucepan with 1 cup (240ml) of water and bring to a boil.
- 2
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice has absorbed almost all the water and is tender. Keep a close eye on it to prevent sticking. Once cooked, uncover the rice.
- 3
Pour 3 cups (720ml) of milk into the saucepan with the cooked rice. Add 1 cup (200g) of granulated sugar. Stir gently and bring the mixture to a slow simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
- 4
In a small bowl, whisk together 2 tablespoons (15g) of cornstarch with 1/4 cup (60ml) of milk until smooth. Once the rice pudding mixture is simmering, gradually add the cornstarch slurry, whisking constantly for 3-5 minutes until the pudding thickens to a creamy consistency.
- 5
Remove the saucepan from the heat. Whisk in 1 teaspoon of vanilla extract. For an authentic touch and richness, quickly temper 1 egg yolk by whisking a small amount of the hot pudding into it, then slowly whisk the tempered yolk back into the main pot. This gives the sütlaç a beautiful pale yellow hue and extra creaminess.
- 6
Pour the hot sütlaç into individual oven-safe earthenware bowls or ramekins (about 4-6 servings). Preheat your broiler (grill) to medium-high. Place the bowls in a baking dish filled with about 1 inch (2.5cm) of hot water (this bain-marie helps prevent the edges from drying out).
- 7
Carefully place the baking dish with the sütlaç bowls under the preheated broiler. Broil for 3-5 minutes, watching closely, until the tops are beautifully browned and lightly caramelized. The timing can vary, so stay vigilant to avoid burning.
- 8
Remove from the oven and let the sütlaç cool down to room temperature, then refrigerate for at least 2-3 hours to chill completely. The cooling process allows the flavors to meld and the pudding to set perfectly.
- 9
Just before serving, sprinkle each chilled Sütlaç with a generous pinch of ground cinnamon. Enjoy this comforting and elegant dessert, a perfect end to any meal.
Frequently Asked Questions
Which type of rice should I use for Turkish Baked Rice Pudding (Sütlaç)?+
Short-grain white rice, such as Baldo or Arborio rice, is ideal as its high starch content creates a creamy texture. Avoid long-grain or basmati rice, which will result in a less traditional consistency.
How do I know when the Sütlaç is perfectly baked and caramelized on top?+
The Sütlaç is done when the top has developed a beautiful golden-brown, slightly blistered crust and the pudding underneath is set but still jiggly in the center. This typically takes 20-30 minutes under a broiler or in a very hot oven.
How can I prevent the egg yolk from curdling when adding it to the hot rice pudding?+
To prevent curdling, temper the egg yolk by gradually whisking a small amount of the hot rice pudding into the yolk before incorporating the tempered yolk mixture back into the main pot. This gently raises the egg's temperature without scrambling it.
Can Sütlaç be made ahead, and how should it be stored?+
Yes, Sütlaç is best served chilled and can be made 1-2 days in advance. Store it covered in the refrigerator; the flavors often deepen and the pudding sets further overnight.
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