Sutlac Turkish Rice Pudding Recipe

I absolutely love this Sutlac recipe because it reminds me of cozy, nostalgic nights with its creamy, comforting texture and perfectly sweet flavor balance. Plus, the finishing touch of cinnamon and pistachios adds a modern twist that makes it both Instagram-worthy and irresistibly delicious!

I adore the creamy delight of Sutlac, a sweet Turkish rice pudding. Made with short-grain rice and whole milk, this dessert is a staple in any Turkish household.

And I wager it’s the stuff of dreams in any place where it has traveled. The sweets of Middle Eastern kitchens are as fragrant as they are luscious, enticing with their promise of creaminess and their clever balancing of flavors.

Ingredients

Rice that is short in grain: Yields carbohydrates and a smooth, creamy mouthfeel.

Wholemilk: Contributes to a flavorful experience, supplies part of the calcium.

Sugar in granulated form: Imparts sweetness to the custard and serves as an energy source.

Cornstarch: An ingredient that thickens the pudding and is gluten-free.

Vanilla extract: Boosts fragrance, nuanced sweetness.

Sodium chloride: Balances flavors; enhances sweetness.

Cinnamon, in its powdered form, is added to this product for the flavor attribute primarily, but it also serves two other useful roles.

It contributes warmth, a characteristic of many spices, and it adds some nice antioxidant properties.

Pistachios ground: An optional source of nutty garnishment and protein.

Ingredient Quantities

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• 1/2 cup short-grain rice
• 4 cups whole milk
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• Ground cinnamon (for garnish)
• Ground pistachios (optional, for garnish)

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Instructions

1. Wash the rice in cold water until the water runs clear and the rice is no longer white. This will remove excess starch from the rice and ensure a fluffy texture after cooking.

2. In a large pot, mix the soaked rice with 1 cup of water. Bring to a boil over medium heat, then reduce to low and cover. Simmer discretely for about 10 to 15 minutes until the rice is tender and the water has mostly been sucked up.

3. Pour the full-fat milk into the saucepan with the cooked rice. Stir well, and bring the mixture to a gentle simmer over medium-low heat, stirring occasionally.

4. When the mixture starts to simmer, put in the regular sugar and salt. Keep it cooking over low heat and stir it often so it doesn’t stick to the bottom of the pan. You’re looking for sugar that has dissolved completely, with nothing but syrupy sweetness and smooth salty goodness left behind. This should take somewhere between 20 and 25 minutes.

5. In a small bowl, combine a few tablespoons of water with the cornstarch. This is how you create a slurry. Add the cornstarch slurry to the rice pudding mix and stir it in well. Do not stop stirring, because you do not want any lumps. You want the pudding to thicken for another 5 minutes. Then it is done.

6. Add the vanilla extract and mix well to evenly distribute the flavor.

7. Take the saucepan off the heat and allow the pudding to cool to a slight degree. The pudding will keep on thickening as it goes through the cooling process.

8. Put the pudding into bowls or ramekins for serving.

9. Permit the pudding to reach room temperature before placing it in the refrigerator. Leave it for a minimum of 2 hours in order for it to set fully.

10. Prior to serving, add a finishing touch with a dusting of ground cinnamon and, if you like, some crushed pistachios to make your Sutlac even more unforgettable.

Equipment Needed

1. Large pot
2. Saucepan
3. Small bowl
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula (for stirring)
7. Fine mesh strainer (for washing rice)
8. Bowls or ramekins (for serving)

FAQ

• Q: Can I use a different type of rice for Sutlac?
  A: It’s best to use short-grain rice for a creamy texture, but you can use medium-grain rice if needed.
• Q: Is there a dairy-free version of this dessert?
  A: Yes, you can substitute whole milk with almond milk or coconut milk for a dairy-free option.
• Q: Can I reduce the sugar in the recipe?
  A: You can reduce the sugar to 3/4 cup if you prefer a less sweet pudding.
• Q: How do I store leftovers?
  A: Store in an airtight container in the refrigerator for up to 3 days.
• Q: Can this be made ahead of time?
  A: Yes, you can prepare Sutlac in advance, chill it, and garnish just before serving.
• Q: Is it necessary to soak the rice beforehand?
  A: Soaking is not required, but rinsing the rice can help remove excess starch and prevent sticking.
• Q: Can I add other flavors?
  A: Adding a pinch of cinnamon or a few rosewater drops while cooking can enhance the flavor.

Substitutions and Variations

Whole Milk: For a dairy-free option, substitute with almond milk or coconut milk.
Rice with Short Grains: Arborio rice or sushi rice can work as substitutes.
Use honey or maple syrup as a natural sweetener alternative to granulated sugar.
Cornstarch: Use arrowroot powder or tapioca starch as substitutes for cornstarch.
Vanilla Extract: Substitute almond extract or a pinch of vanilla bean paste for a different flavor.

Pro Tips

1. Use High-Quality Ingredients Opt for high-quality vanilla extract and whole milk to enhance the flavor of your rice pudding. The richness of whole milk will give a creamy texture, while pure vanilla extract adds a depth of flavor that synthetic versions can’t match.

2. Control the Heat Maintain a gentle simmer while cooking to prevent the milk from scorching and ensure the rice cooks evenly. Stir frequently, especially towards the end, to avoid the pudding sticking to the bottom of the pan.

3. Adjust Sweetness and Flavor After adding the sugar and salt, taste the mixture to adjust the sweetness level to your liking. You can also experiment by adding a pinch of nutmeg or cardamom for an interesting twist.

4. Optimize Texture If you prefer a smoother texture, consider blending some of the cooked rice mixture before adding the cornstarch slurry. Return the blended mixture to the pot and continue with the recipe for a creamy result.

5. Custom Garnishes Besides cinnamon and pistachios, you can garnish with fresh berries, a drizzle of honey, or even a bit of caramel for added flavor and visual appeal before serving.