Turkish Rice Pudding in Oven Recipe(Fırın Sütlaç Tarifi)

ricepudding12

My husband and I craved for Turkish rice pudding last night. That is called “Sutlac” in Turkish. Luckily we had all ingredients, so baked it. But we didn’t eat until today as we had to wait until they get cold enough. If you try this recipe, I’m sure this will be your favorite dairy dessert.

Turkish rice pudding is a traditional dessert of Turkish cuisine. Some of us cook it on the heat, some prefers burning its top in oven after cooking it on heat. In either ways, everyone agrees it has a wonderful taste. You may crave for it even while you have it in your mouth.

Firinda Sutlac

Ingredients

•    1lt milk
•    1 cup sugar
•    1,5 tbsp rice flour
•    1,5 tbsp wheat starch
•    1,5 tbsp rice
•    2 tbsp cream
•    1 teaspoon vanilla
•    1 yolk
•    1 cup water
•    1 teaspoon butter

At the very beginning, put the rice in a very small pot and pour 1 cup water into it. You will boil it until you finish the rest of preperation. At the end of boiling, it should be like mush (should still  have little water in it, not like rice in pilaf). (Never stir it)

Put milk and sugar in a pot and cook it over medium heat.

In a bowl, put rice flour and starch and add 3 tbsp milk(while it is stil cold) and a little water (about 3 tbsp or so). Mix them together until rice flour and starch get lost, the mixture will be like soup, neither creamy nor watery.

In another bowl, mix the yolk and add it in rice flour and starch mixture. Put 1 teaspoon butter in it.

Now check the sugar and milk over medium heat and stir until it boils. When it starts to boil, pour the mixture above little by little and keep stirring quickly. After a few minutes, add rice mush in it. Keep stirring all the mixture in the pot until it boils and and gets dense.

Finally, when it becomes like puding, add vanilla and cream into it. Take the heat off.

Pour it into small ovenproof bowls and wait until they get cold.

(You can also serve it after you wait these bowls in refrigerator for some hours. But if you want to reach the utmost taste, you should do the last step.)

When the bowls lose their heat, put some water in the oven tray. And place the bowls in this tray. Water in the oven tray should cover the body of bowls. The purpose to put rice pudding in oven is to burn the top, not to cook whole. That’s why we put water in the tray.

Preheat the oven to 200 C and place the oven tray in it. (be very careful not to have an accident). And bake it until the top of pudding has a  brown or dark brown color (at least 40 minutes.)

After they reach the color you want, take the bowls out and let them get cold. When they get cold, place them in refrigerator and serve it cold.

Some Turkish restaurants serve it with pounded nuts or pistachio, but I like it single.

ricepudding2

Comments

  1. Cathy says

    HiZerrin,
    I’ve just started to live in Ankara for my job and to discover Turkish foods. I ate this pudding at a dinner party of my friend, and couldn’t forget its taste. Then I saw your recipe here, I’ll try it this weekend. I hope I can succeed.

  2. zerrin says

    Hi Cathy,

    I was a student in Ankara, I miss there.
    I’m sure you will be successful this weekend. I’ll be happy if you share the result.

  3. baby says

    am going to give it a shot next time i go to the store! thank u for sharing!

  4. Rico says

    Excellent desert with same or greater appeal than crème brullé…loved it …thx for sharing

  5. says

    this is slightly different from how we Bangladeshis make rice pudding. This looks heavenly, love the terra cotta pots. I love how the creaminess of the puddings are visible through the picture. Wish We had those type of pots here, i love them. I shall order some from back home.

  6. says

    Thank you Tamanna for stopping by.Glad you love this pudding. It’s really wonderful, one of my favorites. You can make this pudding in any ovenproof bowls as well.

  7. Beth says

    …Did you have a serving size included? I couldn’t find anywhere for how many people your recipe served.

  8. says

    Beth- Sorry to forget to mention the size. Four small bowls of rice pudding came out from these ingredients. And thank you for stopping by.

  9. OysterCulture says

    Oh, Zerrin, another amazing dish. Thanks so much for sharing, I cannot wait to give it a try. I understand how busy you are so to take time out to share this amazing recipe is wonderful! Thank you.

  10. says

    hi Zerrin–this looks amazingly delicious! Does it matter what kind of rice you use? Short grain? Long grain? Thanks :)

  11. Deniz says

    Zerrincim iyi guzel bir tarif olmustu,bayagı ekleme yapmissin basit tarifeye.umarım tadida artmistir.deneyecegim ama yine soylerim o kadarina gerek olmadan bile sutlac guzel bi tatlidir.sut+pirinc+seker+pirinc unu…That’s it…

  12. Shal says

    The recipe looks great. Just wanted to clarify that it is in fact 1.5TBSP of rice? That seems less to me.

  13. says

    Shal- Yes, I use just that amount of rice as we don’t want a lot of in it. But the pudding is still thick enough at the end with the help of rice flour and starch.

  14. says

    This is a lovely dessert. I like rice pudding so I thing I will give it a try. Thanks for sharing!

  15. Jen says

    I am so happy to have found your recipe. I have tried at least a dozen versions, and this is by far the best. I may omit the vanilla extract next time for a different taste, but everything else is spot on. Thank you!

  16. Inessa at GrabandgoRecipes.com says

    I just dicovered your blog…. I will this dessert tonight.. pictures brought my childhood memories back.. my grandma used to make this… love it :)

Trackbacks

  1. [...] know she adores dairy desserts, especially Turkish pudding with rice. But this time I made something different because I wanted to use some summer fruits in my dessert. [...]

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