Turkish pudding sutlach
4 servings
60 minutes
Sütlaç is a traditional Turkish pudding that delights with its tenderness and soft flavor. Its history traces back to Ottoman cuisine, where dairy desserts were valued for their simplicity and sophistication. The main ingredients—milk, rice, and starch—give it a silky texture, while baking creates an appetizing caramelized crust. A light hint of vanilla complements the sweetness, making it a perfect ending to a meal. It is served chilled, often with cinnamon or crushed nuts. In Turkey, sütlaç is loved for its ability to comfort and refresh at the same time, and its versatility makes it popular in both home dinners and fine restaurants.
1
Wash the rice and boil it in 300 ml of water, then drain it. Beat the yolks with sugar, gradually adding milk, then pour the mixture into a saucepan and bring to a boil over low heat. Add the rice, vanilla, and previously dissolved starch in water. Bring to a boil and immediately remove from heat.
- Rice: 3 tablespoons
- Water: 400 ml
- Egg yolk: 2 pieces
- Sugar: 1 tablespoon
- Milk: 1 l
- Vanillin: to taste
- Starch: 3 tablespoons
2
Place the mixture in ceramic molds, preheat the oven to 200 degrees. Put the molds on a baking tray, add water, and place on the top shelf; cook for 15-20 minutes. Bake until a crust forms. Let cool.
- Water: 400 ml
3
Then place the prepared puddings in the refrigerator for three hours, and before serving, sprinkle with cinnamon.