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4.81 from 26 votes

Turkish Rice Pudding Recipe (Sutlac)

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 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Turkish
Servings: 6 servings
Author: Shadi HasanzadeNemati

Ingredients

  • 1/2 cup short grain rice
  • 6 1/3 cups whole milk divided
  • 1/2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch
US Customary - Metric

Instructions

  • Place the rice and 6 cups whole milk in a large pot. Cook over medium heat until the rice is fully cooked. This will take about 45 minutes.
  • Add in vanilla extract and sugar and stir well.
  • In a small bowl, mix cornstarch and the remaining 1/3 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 30 to 40 minutes on the middle rack 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. 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. 

Nutrition

Calories: 327kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 400mg | Fiber: 1g | Sugar: 37g | Vitamin A: 417IU | Calcium: 318mg | Iron: 1mg