Sutlac or Turkish rice pudding is a traditional Turkish dish made from rice mixed with milk and many other ingredients and flavored with vanilla.
This creamy Turkish rice pudding can be eaten for breakfast or enjoyed as a dessert.
Sutlac is also super popular during the month of Ramadan. It is commonly served at iftar; the sunset meal when Muslims break their fast after a long day of fasting.
Sutlac- Turkish rice pudding recipe:
Ingredients:
- 1 litre full cream milk (or you can use skim milk for a less calories version), but I used full cream milk in this recipe for a creamer and richer pudding. If you are vegan, you can use plant-based milk.
- 1/2 cup white rice (washed and soaked in water for 30 minutes). I used Jasmine rice, you can use any medium-sized rice grains.
- 1 cup white sugar ( you can use a sugar alternative for less calories).
- 2 cup water (for cooking the rice).
- 2 tbsp cornstarch ( to thicken the pudding).
- 1 egg yolk
- 1 tbsp vanilla powder (or you can use 1 tbsp vanilla liquid).
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How to make sutlac- Turkish rice pudding:
1- In a medium pot over medium heat, put the washed and soaked rice, then add the water. Stir the rice using a spoon or spatula every while until the rice is cooked.
2- Add the milk and sugar to the pot and mix well.
3- In a small bowl, mix the cornstarch with 1 cup of milk, stir well using a whisk until the mixture is blended very well.
4- Add the egg yolk and the vanilla powder to the cornstarch mixture, and whisk well until combined.
5- Add 1 cup of the rice and milk mixture to the bowl and mix well. Now pour the content of the bowl to the content of the of the pot, keep stirring for few minutes until the pudding thickens up.
6- transfer the mixture to pottery cups or any serving bowls that are oven safe. In a medium height oven tray, put some boiling water then put the serving bowls in in the tray.
10- Put the tray in the oven on 180°C for 1 hour or until the surface of the pudding golden. Garnish with your favourite nut, and serve hot or cold depending on what you prefer.
