Turkish Rice Pudding Sütlaç - How to Make it (Really Easy)

Ingredients

• 0.45 cup Long Grain Rice (washed and drained)
• 400 ml Water (for cooking rice)
• 1.5 liter Whole Milk (full‑fat for richer flavor)
• 0.25 tsp Salt (just a pinch to enhance flavor)
• 1 heaped tbsp Rice Flour (acts as thickener, gluten‑free)
• 0.5 tbsp Starch (wheat starch or cornstarch)
• 0.5 cup Water (for slurry) (cold water to mix with flours)
• 1 cup Granulated Sugar (adjust to taste)
• 1 large Egg Yolk (adds richness, temper before adding)
• 1 tsp Vanilla Extract (optional, for flavor)
• 2 tbsp Chopped Hazelnuts (optional garnish, toasted)
• 1 tsp Ground Cinnamon (optional garnish)

Instructions

1. Rinse the rice

   Place the rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear. Drain well.

   Time: PT5M

2. Cook rice in water

   Add the rinsed rice and 400 ml water to a saucepan. Bring to a gentle boil, then reduce to medium heat and simmer, stirring frequently, until the rice is very soft (about 15 minutes).

   Time: PT15M

   Temperature: Medium heat

3. Add milk and salt

   Pour the whole milk into the pot with the cooked rice, add a pinch of salt, and increase the heat to medium‑high. Stir and bring the mixture to a boil.

   Time: PT5M

   Temperature: Medium‑high heat

4. Prepare thickener slurry

   In a separate mixing bowl, combine the heaped tablespoon of rice flour, half tablespoon of starch, and ½ cup cold water. Whisk until smooth with no lumps.

   Time: PT2M

5. Thicken the pudding

   Gradually pour the slurry into the boiling milk‑rice mixture while stirring constantly. Reduce heat to low and simmer, stirring every few seconds, until the pudding noticeably thickens (about 8 minutes).

   Time: PT8M

   Temperature: Low simmer

6. Sweeten

   Add the cup of granulated sugar to the thickened pudding and stir until fully dissolved.

   Time: PT3M

   Temperature: Low simmer

7. Temper and incorporate egg yolk

   In a small bowl, beat the egg yolk. Slowly ladle about ¼ cup of the hot pudding into the yolk while whisking, then pour the tempered yolk back into the saucepan. Cook for another 2 minutes over low heat, stirring constantly.

   Time: PT2M

   Temperature: Low heat

8. Add vanilla (optional)

   Stir in the vanilla extract or scraped vanilla bean seeds for extra aroma.

   Time: PT1M

9. Portion into oven‑safe dishes

   Divide the warm pudding evenly among 6 ramekins or güveç cups (about ½ cup each). Place the ramekins on a baking tray and carefully pour hot water around them to create a water bath.

   Time: PT5M

10. Broil until caramelized

    Pre‑heat the oven’s broiler (or set to high heat, ~250 °C). Place the tray on the top rack and broil for 10‑12 minutes, watching closely, until the tops turn a deep golden‑brown with a slight crackle.

    Time: PT12M

    Temperature: 250°C (broiler)

11. Cool and serve

    Remove the ramekins from the oven and water bath. Let them cool to room temperature, then refrigerate for at least 30 minutes before serving. Garnish with toasted hazelnuts or a dusting of cinnamon if desired.

    Time: PT10M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

45 g

Fat

10 g

Fiber

0.5 g