Turkish Rice Pudding Sutlac

What we need

Cook the rice with water in a large saucepan until tender (no need for rinsing the rice before cooking).

Add in milk and sugar and bring it to boil. Then reduce the heat and let it simmer for about 10 minutes over low heat. You can add lemon zest at this step.

In a small bowl, make a slurry by whisking together ½ cup milk and 2 tablespoons of corn starch until smooth.

Pour it slowly into the simmering rice. Stir the rice constantly while doing this. Keep stirring and let the mixture simmer until it thickens.

Remove the pan from heat and pour the hot mixture into individual oven-proof cups like ramekins or clay cups.

Place them into an oven tray. Fill half of the oven tray with water so that the pudding has that nice silky skin layer on the top.

Carefully place the tray on the top shelf of a preheated oven (at 400F/200C). Bake them uncovered until golden brown.

Remove from the heat and carefully take the bowls from the tray. Let them completely cool down and chill in the refrigerator for a few hours before serving.

Make this rice pudding today!

Serve it with Turkish Coffee!

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