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4.78 from 9 votes

Turkish Rice Pudding Recipe (Sutlac)

If you love light and creamy desserts, 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 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Turkish
Servings: 4 servings
Calories: 200kcal


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


  • 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 until it thickens.
  • Preheat the oven to 400°F and place 4 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 until the tops are brown. Check constantly to make sue they're brown enough for your liking.
  • Once the rice pudding is ready, cool it at room temperature and then refrigerate for at least 3 hours before serving.



  • 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. 
  • Refrigerate the leftovers for up to 4 days. 
  • You can use any kind of short grain rice for this recipe. 
  • Low fat and non-fat milk cannot be used in this recipe. 


Calories: 200kcal