Sutlac Recipe

I absolutely love this Sutlac recipe because it takes me back to the cozy moments of childhood, with its creamy, comforting blend of rice, milk, and vanilla that feels like a warm hug on a chilly day. Plus, it’s simple enough to whip up as an impressive dessert that makes me look like a culinary genius at dinner parties, especially with that sprinkle of cinnamon on top.

My beloved recipe for sutlac, which is a Turkish rice pudding, blends the creaminess of whole milk with the sweetness of sugar and the subtle, lovely flavor of vanilla. The short-grain rice thickens beautifully with cornstarch for a smooth texture.

It’s not quite as thick and creamy as a custard, but it’s close. I like to finish it with a sprinkle of cinnamon, which I learned from my 8th-grade teacher, Ms.

Dutton, is the Islamic way to prepare this special dessert.

Ingredients

Rice varieties: High in carbohydrates, excellent for puddings and other creamy desserts.

Milk, in its totality, is exalted for many good reasons.

It is a superfood—providing many nutrients in relatively high amounts—besides protein and calcium, which are the obvious standouts because they help build the human skeletal structure.

The only magical thing happens, however, when that protein portion is drawn from whole, unprocessed milk.

Sweetening the dish and balancing the creamy textures are the functions of sugar.

Cornstarch: Thickens the pudding, providing smoothness and a velvety texture.

Extract of vanilla: An excellent fragrant agent, and exceedingly good at enhancing sweet qualities.

Cinnamon: An optional finishing touch that lends warmth and depth.

Ingredient Quantities

• 1 cup short grain rice
• 4 cups whole milk
• 1 cup sugar
• 3 cups water
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Cinnamon for garnish (optional)

Instructions

1. Wash the rice in cold water until the water runs clear. This helps remove excess starch.

2. In a big pot, mix the washed rice with 3 cups of water. Heat it until it reaches a full boil, and then turn the heat way down so that it simmers very gently. Cover it and leave it alone for about 10-15 minutes until the rice has absorbed all the water and is tender.

3. When the rice has achieved tenderness, the next step requires taking four cups of whole milk and a small amount of salt, which will help to balance the flavors, and adding them to the pot. Stir the contents of the pot well and then reintroduce the pot to the gentle heat of a medium flame in order to bring the liquid to a slow boil.

4. When the pot has boiled, turn down the heat to low and let the rice cook gently in its steam for about 10-15 minutes. Stir occasionally to stop the rice from sticking to the bottom and to keep it cooking evenly.

5. In a small bowl, combine 3 tablespoons cornstarch with a little cold water to form a smooth slurry. Make sure it’s lump-free.

6. To the rice and milk mixture, add the cornstarch slurry, 1 teaspoon vanilla extract, and 1 cup sugar. Stir mixture continuously for about 5 minutes until thickened and creamy.

7. Continue cooking for another 5 minutes over low heat, stirring frequently, until you reach the consistency you want. The pudding should be thick but still pourable.

8. Take the pot off the heat and allow it to cool a bit, while stirring now and then to keep a skin from forming on top.

9. Divide the pudding among individual serving bowls or one large serving bowl. Allow it to cool to room temperature.

10. After it has cooled, place it in the refrigerator for a few hours or until it is set. Prior to bringing your Sutlac to the table, you may want to add a garnish of cinnamon to give it that extra bump in flavor and really make your dish shine. Of course, making flavorful Sutlac is a no-brainer if all you’re looking to do is throw together a quick dessert, but garnishing is another skill entirely!

Equipment Needed

1. Large pot with lid
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or heat-resistant spatula
5. Small bowl
6. Whisk or fork (for mixing slurry)
7. Individual serving bowls or one large serving bowl
8. Refrigerator

FAQ

• What is Sutlac?Sutlac is a creamy and slightly sweet rice pudding, Turkish in nature, that is served as an almost ubiquitous dessert. Pudding is not an ingredient of Turkish cuisine; it is the texture of pudding that is appealing about sutlac.
• Can I use a different type of rice?It is recommended that you use short grain rice for its starchy consistency, but if you need to use medium grain, you can; just be sure it’s starchy enough to yield the creaminess you want.
• Can I substitute the sugar?Absolutely, you can opt for different sweeteners—honey, agave syrup, or a sugar substitute, for instance—but don’t expect the flavor to remain identical.
• Is it necessary to use whole milk?The richest flavor and texture come from whole milk, but you can use lower-fat milk or a plant-based alternative if you prefer.
• How can I make it vegan?Substitute plant-based milk for whole milk, such as almond or soy milk, and use a vegan sugar substitute.
• How is the texture adjusted?Change the thickness by using different amounts of cornstarch: mix in more for a thick pudding, or use less for a thinner concoction.
• Can Sutlac be served cold?Certainly! Serving Sutlac warm or cold is perfectly acceptable. In fact, many prefer to enjoy it chilled, making it a popular dessert for the summertime.

Substitutions and Variations

Whole milk: For a dairy-free alternative, use almond milk or coconut milk.
Sweeteners: Opt for honey or maple syrup instead. Both are natural sweeteners and great alternatives.

Cornstarch: Substitute with arrowroot powder or tapioca starch for a gluten-free alternative.
Vanilla extract: Use almond extract or a vanilla bean to vary the flavor profile.
Cinnamon: For a spice variation, you can use nutmeg or cardamom to garnish.

Pro Tips

1. Rinse the Rice Thoroughly Ensure that you wash the rice in cold water until the water runs clear. This will remove excess surface starch, which can help prevent the pudding from becoming too sticky or gummy.

2. Use Even Simmering After bringing the rice and water to a boil, ensure that you reduce the heat to a very gentle simmer. Cover the pot tightly to trap steam and cook the rice evenly without it sticking to the bottom.

3. Slowly Incorporate Milk When adding the milk, pour it in slowly while stirring. This gradual incorporation helps the rice absorb the milk better, resulting in a creamier texture.

4. Prevent Clumping When preparing the cornstarch slurry, add cold water gradually to the cornstarch while stirring constantly to ensure it remains smooth and lump-free. This will ensure it integrates smoothly into the pudding without clumps.

5. Monitor Consistency Keep a close eye on the pudding’s consistency in the final stages of cooking. Adjust the cooking time as necessary to achieve a thick yet pourable texture. Remember that the pudding will thicken further as it cools, so aim for a slightly looser consistency than desired when it’s hot.