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

Ingredient Substitutions

• Instead of Long Grain Rice: Arborio rice, short grain rice
• Instead of Whole Milk: 2% milk, evaporated milk (use less)
• Instead of Rice Flour: Cornstarch, potato starch
• Instead of Starch: Cornstarch, arrowroot powder
• Instead of Granulated Sugar: Coconut sugar, honey (reduce amount)
• Instead of Egg Yolk: Egg yolk substitute, extra 1 tbsp heavy cream
• Instead of Vanilla Extract: Vanilla bean seeds, almond extract (smaller amount)
• Instead of Chopped Hazelnuts: Almonds, walnuts
• Instead of Ground Cinnamon: ground cardamom, nutmeg

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Measuring Cups
• Silicone Spatula
• Oven‑Safe Ramekin or Güveç Cup
• Baking Tray
• Kitchen Torch (optional)
• Oven

Critical Steps — Do Not Skip

• Cook rice until very soft
• Thicken the pudding with slurry
• Temper and add egg yolk
• Broil until caramelized

Chef Tips from the Video

• Use full‑fat milk for a richer, creamier texture.
• A pinch of salt balances the sweetness and deepens flavor.
• Traditional earthenware güveç cups give a rustic look and help retain heat.
• Toast hazelnuts lightly before sprinkling for extra aroma.
• If you prefer a smoother texture, blend the cooked rice with the milk before adding the thickener.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Prepare the pudding base up to step 8, then refrigerate. Bring to room temperature before the final broil.
• The caramelized top is best done just before serving; you can torch the tops if the broiler is unavailable.

Frequently Asked Questions