Turkish Rice Pudding Recipe (Sutlac)

4.80 from 25 votes

If you love light and creamy desserts, Sutlac, also known as Turkish rice pudding recipe is it. Creamy and rich with a golden top, this baked rice pudding is also gluten-free. Learn how to make this tasty dessert with this tutorial and step-by-step photos.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Dessert

Cuisine: Turkish

Servings: servings

Calories: 359kcal

Author: Shadi HasanzadeNemati

Ingredients

½ cup short grain rice
6 ⅓ cups whole milk divided
½ teaspoon vanilla extract
1 cup granulated sugar
3 tablespoon cornstarch

Instructions

Place the rice and 2 cups whole milk in a large pot. Cook over medium heat until the rice is fully cooked.
Add 4 cups whole milk to the cooked rice and bring it to a simmer.
Add in vanilla extract and sugar and stir well.
In a small bowl, mix cornstarch and the remaining ⅓ cup whole milk to make a slurry. Add it to the rice and milk and simmer over medium low heat for about 25 minutes. Keep in mind that the rice pudding will still look watery and not very thick.
Preheat the oven to 400°F and place 4 to 6 oven-safe ramekins in a 9x13 baking pan.
Divide the rice pudding between the ramekins. Fill the baking pan halfway with water. This will prevent the rice pudding from drying.
Bake in the oven for 15 minutes on the middle rack until the tops are brown. Check constantly to make sue they're brown enough for your liking. If they're not browning as much, turn on the broiler and broil them 3 to 6 minutes.
Once the rice pudding is ready, cool it at room temperature and then refrigerate for at least 3 hours before serving. The rice pudding will thicken as it cools in the fridge.

Video

Notes

If using cooked rice, skip step one and proceed with the recipe.
You can make this rice pudding recipe a couple of days in advance and keep refrigerated until you're ready to serve.
Refrigerate the leftovers for up to 4 days.
You can use any kind of short grain rice or even jasmine rice for this recipe. I don't recommend using long grain such as basmati rice.
Low fat and non-fat milk would change the texture of the rice pudding and will make it less creamy.
For vegan rice pudding use carton coconut milk (not canned) or cashew milk.

Nutrition