Sütlaç

Name: Sütlaç
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 90g Short-Grain Rice, Türk baldo or similar; 300ml Water, for parboiling the rice; 1 l Whole Milk; 200g Granulated Sugar; 25g Rice Flour; 50ml Milk, cold, to dissolve the rice flour; Some Ground Cinnamon, to serve

Sütlaç is a silky Turkish rice pudding with a gently sweet, milky flavor and a comforting hint of cinnamon. Cooked until the rice breaks down and thickened with a smooth rice-flour slurry, it can be served chilled with a lightly caramelized top for contrast. It’s creamy, comforting, and simple to prepare—perfect for a cozy dessert or after-dinner treat.

Sütlaç is a silky Turkish rice pudding with a gently sweet, milky flavor and a comforting hint of cinnamon. Cooked until the rice ... Show more

Traditional Turkish Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

2 hrs

Price

0,17 €

Calories

307 kcal

vegetarian

low calorie

easy

meal prep

Method

Rinse the rice

Rinse the short-grain rice in a bowl of cool water, swishing it around with your hand, then carefully pour off the cloudy water. Repeat until the water looks only lightly milky.

Parboil the rice

Put the rinsed rice in a saucepan with water. Bring it to a boil, then lower to a gentle simmer and cook for 10 minutes, stirring once or twice, until the grains are tender and most of the water has been absorbed.

Make the slurry

While the rice cooks, whisk the rice flour into the cold milk in a small bowl until the mixture is completely smooth and lump-free.

Cook the pudding

Pour the whole milk into the saucepan with the rice and stir in the granulated sugar. Bring it back to a gentle simmer, then give the rice-flour slurry a quick whisk and pour it in a thin stream while stirring constantly. Cook over low heat for 15 minutes, stirring constantly and scraping the bottom, until the pudding is thick, glossy, and coats the back of a spoon.

Chill the pudding

Ladle the pudding into serving bowls and let it cool for a few minutes, then refrigerate for at least 1 hour until set and cold.

Garnish and serve

Sprinkle each bowl with a little ground cinnamon and serve.

Ingredients

Method

For 6 servings

Adjust servings

90g Short-Grain Rice, Türk baldo or similar
300ml Water, for parboiling the rice
1 l Whole Milk
200g Granulated Sugar
25g Rice Flour
50ml Milk, cold, to dissolve the rice flour
Some Ground Cinnamon, to serve

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

307 kcal

15% of Daily kcal

Protein

7.2 g

14% RDI

Fat

5.8 g

3.3g sat fat

Carbs

57 g

21% RDI

Sugar

42 g

84% RDI

Fiber

0.5 g

2% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 3.8 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

90g Short-Grain Rice, Türk baldo or similar
300ml Water, for parboiling the rice
1 l Whole Milk
200g Granulated Sugar
25g Rice Flour
50ml Milk, cold, to dissolve the rice flour
Some Ground Cinnamon, to serve

🧂 Plus ~1g of salt

Sütlaç

Method

Rinse the rice

Parboil the rice

Make the slurry

Cook the pudding

Chill the pudding

Garnish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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