Imagine a dessert so silky smooth and comforting that it transports you straight to the vibrant streets of Turkey with just one spoonful. Sütlaç, the legendary Turkish rice pudding, is not just a dessert – it's a culinary experience that combines simplicity with pure indulgence. Whether you're a dessert enthusiast or someone looking to explore authentic Turkish cuisine, this creamy delight promises to tantalize your taste buds and warm your soul like nothing else!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Turkish
Serves: 6 servings
Ingredients
- 1 cup rice
- 4 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Ground cinnamon for serving
Instructions
- Rinse the rice thoroughly under cold water to remove excess starch and drain well.
- In a large, heavy-bottomed saucepan, combine the rice with 2 cups of milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook the rice in milk for about 15-20 minutes, stirring frequently, until the rice becomes soft and begins to break down slightly.
- In a separate small bowl, whisk together the cornstarch with the remaining 2 cups of milk until smooth and no lumps remain.
- Add the cornstarch-milk mixture to the cooked rice, stirring constantly to prevent burning.
- Gradually add sugar to the mixture, continuing to stir and cook for another 10-15 minutes until the pudding thickens and becomes creamy.
- Remove from heat and stir in the vanilla extract, mixing thoroughly.
- Pour the pudding into individual serving bowls or a large serving dish.
- Allow the Sütlaç to cool at room temperature for about 15-20 minutes, then refrigerate for at least 2 hours to chill completely.
- Before serving, sprinkle ground cinnamon on top of each portion for traditional garnish.
Tips
- Rice Selection Matters: Use short-grain rice for the creamiest texture. Rinse it thoroughly to remove excess starch and ensure a smooth pudding.
- Patience is Key: Cook the rice slowly and stir frequently to prevent burning and achieve that signature creamy consistency.
- Cornstarch Technique: Whisk the cornstarch with milk separately to avoid lumps, which can ruin the pudding's silky texture.
- Temperature Control: Keep the heat medium-low and stir constantly to prevent the milk from scorching.
- Chilling is Crucial: Allow the Sütlaç to cool at room temperature before refrigerating to help it set properly.
- Garnish Generously: A sprinkle of ground cinnamon isn't just decoration – it's a traditional touch that enhances the pudding's flavor.
- Make Ahead Friendly: Sütlaç actually tastes better when chilled for a few hours, making it perfect for preparing in advance.
Nutrition Facts
Calories: 278kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 3g
Cholesterol: 16mg
