Turkish
Sütlaç
A gentle Turkish rice pudding simmered with milk until creamy, with tender grains of rice suspended in a light, spoonable custard. It is served chilled in small bowls and finished simply with ground cinnamon.
Watch it madeNefis Yemek Tarifleri · 2:12
Ingredients
- Short-grain rice1/4 cup
- Water1 cup
- Whole milk2 cups
- Granulated sugar1/4 cup
- Rice flour1 tablespoon
- Cold milk2 tablespoons
- Salt1 small pinch
- Ground cinnamonto serve
Method
- Place the rice and water in a small heavy saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer gently, stirring occasionally, until the rice is very soft and the water is mostly absorbed, about 15 minutes.
- Add the whole milk and the pinch of salt, then simmer uncovered over low heat for 12 to 15 minutes, stirring often so the milk does not catch on the bottom.
- In a small bowl, whisk the rice flour with the cold milk until completely smooth.
- Add a few spoonfuls of the hot milk mixture to the rice flour slurry, whisk to temper it, then pour it back into the saucepan while stirring constantly.
- Cook for 3 to 4 minutes, stirring, until the sütlaç lightly thickens but remains loose and creamy.
- Stir in the sugar and cook for 3 more minutes, keeping the heat low and stirring frequently.
- Divide the hot sütlaç between 2 small bowls, let cool to room temperature, then chill until set and cold.
- Serve sprinkled with ground cinnamon.
Common questions
Can I substitute another rice if I don’t have short-grain rice for sütlaç?
Yes, but short-grain rice is best because it releases more starch and makes the pudding creamy. Medium-grain rice is the closest substitute. Avoid long-grain rice if possible; it stays firmer and gives a thinner, less silky texture.
How long does sütlaç take from start to finish, including chilling?
Active cooking takes about 35 to 40 minutes, depending on how quickly the rice softens and the pudding thickens. Then it needs cooling and at least 2 hours in the fridge, longer if you want it fully set and cold.
What are the most common mistakes when making sütlaç?
The biggest mistakes are burning the milk, adding the sugar too early, and not stirring enough after the rice flour goes in. Keep the heat low, stir often, and don’t let it boil hard or it may scorch or turn grainy.
How should I store leftover sütlaç, and how long does it keep?
Store sütlaç covered in the refrigerator once it has cooled. It keeps well for 3 to 4 days. The texture may thicken as it chills, so stir gently before serving if needed. Do not leave it at room temperature for long.
How should sütlaç be served for the best texture and flavor?
Serve it chilled in small bowls, topped with a light dusting of ground cinnamon. It should be creamy and spoonable, not firm like a set pudding. If it thickens too much in the fridge, loosen it with a splash of cold milk.