Sütlaç

Sütlaç is a comforting Turkish baked rice pudding with a silky milk-rich body and a beautifully blistered golden top. This small-batch version is gently sweet, fragrant with vanilla, and simple enough for beginner cooks while still tasting classic and authentic.

Nutrition · per serving

334kcal

11gProtein

52gCarbs

9gFat

0.5gFiber

2 servings

Ingredients

8 items

Rice base

short-grain rice50 g

water300 ml

Milk pudding

whole milk700 ml

granulated sugar70 g

cornstarch12 g

vanilla extract5 ml

fine salt1 pinch

For the dishes

unsalted butter5 g

Tips

•For the most traditional texture, use short-grain rice; it releases starch and gives the pudding a naturally creamy body.
•Do not reduce the milk too aggressively on the stove. Sütlaç should go into the oven slightly loose so it finishes silky, not stiff.
•If you do not have a grill/broiler, bake at the highest oven temperature on the top rack until the surface colors, though this usually takes longer.
•A light dusting of ground cinnamon can be added at serving, but many classic versions are served plain to highlight the caramelized milk top.

Steps

1
Preheat the oven grill/broiler to high. Lightly butter 2 heatproof ramekins or traditional sütlaç dishes. Rinse the short-grain rice under cold water until the water runs less cloudy.
5 g unsalted butter50 g short-grain rice
2
Put the rinsed short-grain rice and water into a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook for 10-12 minutes, stirring once or twice, until the rice is mostly tender and the water is largely absorbed. If the pan looks dry before the rice softens, add a splash of water.
50 g short-grain rice300 ml water
3
Add 600 ml of the whole milk, the granulated sugar, and the fine salt to the rice. Cook over medium-low heat for 10 minutes, stirring frequently and scraping the bottom so the milk does not catch. The mixture should look loose but slightly creamy.
700 ml whole milk70 g granulated sugar1 pinch fine salt
4
In a small bowl, whisk the remaining 100 ml whole milk with the cornstarch until completely smooth, with no lumps. Stir in the vanilla extract.
700 ml whole milk12 g cornstarch5 ml vanilla extract
5
Pour the cornstarch mixture into the saucepan and cook for 3-4 minutes, stirring constantly, until the pudding thickens enough to lightly coat the spoon. It should still be pourable, as it will set more in the oven and while cooling.
12 g cornstarch5 ml vanilla extract700 ml whole milk
6
Divide the pudding between the prepared ramekins. Set the ramekins in a small baking tray and carefully pour in hot water to come about halfway up the sides; this helps the tops color evenly without overcooking the pudding.
7
Place under the grill/broiler for 3-6 minutes, watching constantly, until the tops are deeply golden with some darker caramelized spots. Rotate the tray if needed for even coloring.
8
Remove the ramekins from the water bath and let the sütlaç rest for 10 minutes. Serve warm for a softer texture, or cool longer for a more set pudding.

Origin & History

Sütlaç is one of the best-loved milk desserts of Turkish cuisine, with roots in Ottoman palace and home cooking. The baked version, often associated with the Black Sea region and fırın sütlaç, is especially prized for its bronzed, lightly caramelized top and delicate creamy interior.

turkish dessert rice milk vegetarian baked classic

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Steps

Preheat the oven grill/broiler to high. Lightly butter 2 heatproof ramekins or traditional sütlaç dishes. Rinse the short-grain rice under cold water until the water runs less cloudy.

5 g unsalted butter50 g short-grain rice

Put the rinsed short-grain rice and water into a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook for 10-12 minutes, stirring once or twice, until the rice is mostly tender and the water is largely absorbed. If the pan looks dry before the rice softens, add a splash of water.

50 g short-grain rice300 ml water

Add 600 ml of the whole milk, the granulated sugar, and the fine salt to the rice. Cook over medium-low heat for 10 minutes, stirring frequently and scraping the bottom so the milk does not catch. The mixture should look loose but slightly creamy.

700 ml whole milk70 g granulated sugar1 pinch fine salt

In a small bowl, whisk the remaining 100 ml whole milk with the cornstarch until completely smooth, with no lumps. Stir in the vanilla extract.

700 ml whole milk12 g cornstarch5 ml vanilla extract

Pour the cornstarch mixture into the saucepan and cook for 3-4 minutes, stirring constantly, until the pudding thickens enough to lightly coat the spoon. It should still be pourable, as it will set more in the oven and while cooling.

12 g cornstarch5 ml vanilla extract700 ml whole milk

Divide the pudding between the prepared ramekins. Set the ramekins in a small baking tray and carefully pour in hot water to come about halfway up the sides; this helps the tops color evenly without overcooking the pudding.

Place under the grill/broiler for 3-6 minutes, watching constantly, until the tops are deeply golden with some darker caramelized spots. Rotate the tray if needed for even coloring.

Remove the ramekins from the water bath and let the sütlaç rest for 10 minutes. Serve warm for a softer texture, or cool longer for a more set pudding.