🍚 Sütlaç (Turkish Baked Rice Pudding)
Sütlaç is a Turkish rice pudding of rice simmered in milk with sugar and vanilla, then poured into earthenware bowls and browned in a hot oven until a golden, caramelised skin forms on top. Underneath, it is cool, creamy and gently sweet. It is served chilled, often dusted with cinnamon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g short-grain rice
- 500 ml water
- 1 litre milk
- 120 g sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Ground cinnamon to dust
Method
- Simmer the rice in the water for 15 minutes until most of the water is absorbed.
- Add the milk and cook gently, stirring often, for 20 minutes.
- Stir in the sugar and the cornstarch mixed with a little cold milk, and cook for 5 more minutes until creamy; add the vanilla.
- Pour into ovenproof bowls set in a tray of cold water and grill under a hot oven top (or bake at 230°C) for 10–15 minutes until the tops are browned.
- Cool, then chill for at least 3 hours and dust with cinnamon before serving.
How to make it lighter
- Use semi-skimmed milk and reduce the sugar to 80 g — the cinnamon and vanilla carry the flavour.
- Serve in small 150 g bowls rather than large ones.
- Top with fresh fruit instead of extra sugar or syrup.
History
Milk puddings have a long tradition in Ottoman and Turkish cuisine, and sütlaç is one of the best-known. The oven-browned version, fırın sütlaç, is a standard item in Turkish pudding shops and restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →