Sütlaç (Turkish Rice Pudding)

SÜTLAÇ (TURKISH RICE PUDDING): TRADITIONAL RECIPE & ESSENTIAL COOKING TIPS

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Home sweet home.

Sütlaç, or Turkish Rice Pudding, is a dessert that carries the comforting spirit of tradition. In Turkish culture, milk-based desserts like Sütlaç (‘Suit-lahch’) have always symbolized simplicity, purity, and indulgence. As a child, I remember the gentle bubbling of fresh milk and glutinous rice filling the house with its sweet aroma, the whole family eagerly waiting as mom would slowly cook the pudding into perfection.

What makes Sütlaç so extraordinary is its versatility—it can be served unbaked with a light dusting of cinnamon or baked to golden perfection with a caramelized crust. Whether you prefer it warm or chilled, Sütlaç offers a creamy, comforting sweetness that never fails to delight.

Making Sütlaç may require patience, but the payoff is immense. Both humble and elegant, it’s a dessert that transcends time and social status, enjoyed by people from all walks of life, capable of elevating everyday moments or capping off a festive meal. Let’s bring this timeless classic to your table.

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Ingredients

For pre-cooking:

• 1 cup calrose rice

• 3 cups water

For main cooking:

• 2 litres full fat milk (preferably 4-5%, organic)

• 3 cups sugar

For consistency:

• 1 tbsp flour

• 1 tbsp corn starch

• 2 cups water

• 1 tsp vanilla

Directions

PRE-COOKING

1. Place a large, deep pot on the stove over medium-high heat and pour in 3 cups of water.

2. Wash and drain 1 cup of rice, then add it to the pot. Cover with a lid.

3. Bring the mixture to a boil, then cook for 15 minutes, stirring occasionally, until the rice absorbs all the water and softens completely.

MAIN COOKING

1. Once the rice is soft, add 2 litres of cold milk to the pot. Stir continuously to prevent the milk from burning.

2. Bring the mixture to a gentle boil over medium heat, then cook for 10 minutes, stirring constantly.

3. Add 3 cups of sugar to the pot and stir until the sugar dissolves completely.

4. In a separate bowl, mix 1 tbsp flour, 1 tbsp corn starch, and 2 cups water until smooth and lump-free.

5. Temper the mixture by adding a few tablespoons of hot milk from the pot to the bowl. Stir well to combine.

6. Slowly pour the tempered mixture into the pot, using a sieve if necessary to catch any lumps.

7. Reduce the heat to low and stir continuously as the Sütlaç thickens. Cook for 5-7 minutes until it reaches a pudding-like consistency.

8. Stir in 1 tsp vanilla, mixing thoroughly.

9. Pour the hot Sütlaç into individual bowls for serving.

BAKING (OPTIONAL)

1. For baked Sütlaç, place the portioned bowls into an oven tray. Add ~4 cups of ice cubes between the bowls and pour cold water into the tray until the bowls are halfway submerged.

2. Preheat the oven to 400°F (200°C) and bake the Sütlaç for 20 minutes, until the tops are golden.

3. For a deeper caramelized colour, broil for an additional 3 minutes. Let the bowls cool to room temperature before chilling.

STORE & CHILL

1. Seal the bowls with food wrap to maintain their creamy texture. Chill in the refrigerator for at least 4 hours or overnight.

SERVING

Serve regular (unbaked) Sütlaç with a sprinkle of cinnamon for a traditional touch. For baked Sütlaç, pair it with a scoop of ice cream for a decadent treat. Whether unbaked or baked, Sütlaç promises a creamy, snowy, and subtly sweet flavour that delights every palate!

Afiyet olsun!

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[Notes from the Kitchen]

• Prevent Milk From Burning: Continuous stirring is essential to prevent the milk from scalding, which can ruin the texture and flavour. Use a heavy-bottomed pot for even heat distribution and try to keep the spoon firmly pressed to the bottom while stirring.

• Quality Milk: The richness of Sütlaç depends heavily on the quality of the milk. Opt for full-fat, organic milk for the best results. In Turkey, we used to cook Sütlaç using raw milk, but we’ve been using full fat pasteurized milk even since moving to Canada. Fret not! As long as you use full fat milk, your Sütlaç will be delicious.

• Tempering: Adding a few tablespoons of hot milk to the flour-starch mixture ensures a smooth blend and prevents lumps when incorporated into the hot Sütlaç.

• Baking Tips: Submerging the Sütlaç bowls in a water bath (with ice cubes) prevents the pudding from drying out and helps achieve an even caramelization.

• Serving Styles:

• Regular Sütlaç: Light and creamy, perfect with a dusting of cinnamon.

• Baked Sütlaç: Rich and decadent, ideal with ice cream or as a festive dessert.

• Storage: Always chill Sütlaç in sealed bowls to preserve its creamy texture and flavour. Consume within 2-3 days for optimal freshness.

• Perfect Consistency: The pudding should have a smooth, velvety texture. If it seems too thick or thin, adjust water content slightly in subsequent attempts.

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