Sütlaç (Turkish Rice Pudding)
Why this recipe works
- Creamy texture: Slow simmering allows the rice to soften fully while releasing starch into the milk, giving the pudding its natural body.
- Simple ingredients: Milk, rice, sugar and vanilla create a clean, delicate flavour without relying on eggs or cream.
- Best served chilled: The pudding thickens as it cools, making it well suited to preparing ahead for dessert.
Get the most out of this recipe
Timing notes
- Allow time to chill: Sütlaç needs time in the fridge to set properly, so the total time is mostly cooling rather than active cooking.
- Serve fully cold: The texture is at its best once chilled through; serving too soon will give a looser, warmer pudding.
Texture tips
- Keep the simmer gentle: Low heat and frequent stirring help the milk thicken smoothly without catching on the base of the pan.
- Loosen after chilling if needed: If the pudding sets very firmly, stir in a little cold whole milk until it returns to a creamy consistency.
Ingredient notes
- Use short-grain rice: Short-grain rice gives sütlaç its soft, creamy texture because it releases more starch than long-grain rice.
- Whole milk gives better body: Whole milk helps create a fuller, smoother pudding; lower-fat milk will produce a lighter result.
Common mistakes
- Do not boil hard: A hard boil can make the milk catch or give the pudding a heavier, less delicate texture.
- Stop before it looks fully set: The pudding should be creamy and lightly thickened on the hob, as it will continue to firm up as it cools.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in a sieve under cold water until the water runs mostly clear. Tip into a saucepan with the water and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring now and then, until the rice is tender and most of the water has been absorbed.
- Add the milk and bring back to a very gentle simmer over low heat. Cook for 35 to 45 minutes, stirring frequently and scraping the base of the pan, until the pudding is creamy and lightly thickened. Keep the heat low so it does not catch or boil hard.
- Stir in the sugar and continue to simmer for 8 to 10 minutes, stirring, until the sugar has dissolved and the pudding coats the back of a spoon. Remove from the heat and stir in the vanilla. The pudding will thicken further as it cools.
- Divide the pudding between 4 serving dishes. Leave to cool to room temperature, then chill until fully cold and set. Serve with a light dusting of cinnamon over the top.
Recipe notes
Tips
- For the smoothest texture, keep the milk at a gentle simmer and stir often, especially towards the end when it thickens.
- If the pudding thickens too much after chilling, loosen each portion with a small splash of cold whole milk and stir until creamy.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar; it will take a minute or two longer to dissolve.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. Serve chilled; if it becomes very thick, stir in a little cold whole milk to loosen before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (20min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk
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