📝 About This Recipe
Transport yourself to the bustling streets of Istanbul with this quintessential Turkish classic, a velvety milk-based pudding that balances humble ingredients with royal elegance. Unlike its thicker Western counterparts, Sütlaç is prized for its light, silky consistency and the signature charred caramel skin achieved through a quick bake in the oven. It is a comforting, soul-warming dessert that celebrates the purity of high-quality dairy and the delicate floral notes of authentic mastic or vanilla.
🥗 Ingredients
The Rice Base
- 1/2 cup Short-grain rice (Baldo or Osmancık variety is preferred; do not rinse too thoroughly to keep starch)
- 2 cups Water (for simmering the rice)
- 1 pinch Salt (to balance the sweetness)
The Milk Mixture
- 4 cups Whole milk (Full-fat is essential for the creamy texture)
- 1 cup Granulated sugar (adjust slightly to taste preference)
- 1 large Egg yolk (provides the rich golden color on the skin)
- 2 tablespoons Cornstarch (wheat starch also works perfectly)
- 1 teaspoon Vanilla extract (or 1/4 teaspoon of ground mastic for a traditional flavor)
- 1/4 cup Heavy cream (optional, for extra indulgence)
For Garnish
- 1/4 cup Hazelnuts (roasted and finely crushed)
- 1 teaspoon Cinnamon (ground, for dusting)
👨🍳 Instructions
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1
In a small heavy-bottomed saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer until the rice is very soft and the water has been mostly absorbed (about 15-18 minutes).
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2
While the rice cooks, whisk together 3.5 cups of the milk and the sugar in a large pot. Bring to a gentle simmer over medium heat, stirring occasionally to ensure the sugar dissolves completely.
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3
Once the rice is tender, add it (along with any remaining starchy water) into the pot of simmering milk. Let this cook together for about 10 minutes on low heat, allowing the rice to release its natural starches into the milk.
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4
In a separate small bowl, whisk together the remaining 1/2 cup of cold milk, the cornstarch, and the egg yolk until perfectly smooth with no lumps.
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5
Temper the starch mixture by adding a ladleful of the hot milk from the pot into the bowl, whisking constantly. This prevents the egg from curdling.
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6
Slowly pour the tempered starch mixture back into the main pot. Stir continuously with a wooden spoon or whisk.
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7
Continue to cook the pudding over medium-low heat for another 5-8 minutes. The mixture should thicken enough to coat the back of a spoon but should still remain somewhat fluid, as it will firm up in the oven and while cooling.
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8
Remove from heat and stir in the vanilla extract (or mastic) and the heavy cream if using.
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9
Preheat your oven to its highest broiler setting (around 480°F or 250°C). Divide the pudding equally into 6 oven-safe clay ramekins or glass bowls.
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10
Place the ramekins in a deep baking tray. Fill the tray with cold water until it reaches halfway up the sides of the ramekins. This 'bain-marie' prevents the pudding from boiling and curdling while the top browns.
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11
Place the tray on the highest rack of the oven. Broil for 5-10 minutes, watching very closely, until the tops develop beautiful, dark brown caramelized spots.
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12
Carefully remove the tray from the oven. Let the puddings cool to room temperature in the water bath before transferring them to the refrigerator to chill for at least 4 hours, or ideally overnight.
💡 Chef's Tips
Use whole milk with the highest fat content available for the most luxurious mouthfeel. Don't over-wash the rice; the surface starch is what gives Sütlaç its characteristic creamy bind. Watch the broiler like a hawk! The transition from perfectly charred to burnt happens in seconds. If using mastic, crush the 'tears' with a little sugar in a mortar and pestle before adding to prevent clumping. For a truly authentic look, use unglazed earthenware bowls (güveç) which absorb excess moisture and enhance the flavor.
🍽️ Serving Suggestions
Serve chilled with a generous sprinkle of crushed roasted hazelnuts for a crunch that contrasts the silkiness. A light dusting of cinnamon adds a warm, aromatic depth that complements the dairy. Pair with a glass of strong Turkish tea (çay) to cut through the creamy sweetness. Serve alongside a few fresh raspberries or pomegranate seeds for a pop of acidity and color. Enjoy as a mid-afternoon treat or a light, refreshing conclusion to a heavy kebab dinner.