Sutlac

Name: Sutlac
Prep time: 10 min
Cook time: 60 min
Yield: 5 to 6 servings
Cuisine: Kebab & Grill Menu
Ingredients: Short-Grain Rice — 90g; Water — 300ml; Whole Milk — 1.3l; Sugar — 200g; Cornflour — 1½ tbsp; Vanilla Extract — 1 tsp; Ground Cinnamon — 1 tsp; Roasted Hazelnuts — 2 tbsp

This cherished Turkish baked rice pudding features tender grains of short-grain rice simmered in sweet whole milk and baked in earthen clay bowls until a beautifully caramelised skin forms on top. Delicately scented with vanilla and nutmeg, its silky, rich texture offers a comforting contrast of charred sweetness and creamy warmth, best enjoyed chilled with a light dusting of cinnamon.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 1 hour

Servings: 5 to 6

Notes:

Filling the baking tray with cold water halfway up the ramekins prevents the rice pudding from overcooking or curdling while the top caramelises.

The consistency of the sutlac should remain slightly runny when transferred to ramekins, as the rice starch will continue to thicken the pudding as it cools.

To serve without baking, skip the grilling step and chill the pudding directly in serving bowls.

Ground cinnamon or finely chopped roasted hazelnuts make excellent traditional garnishes.

Cook Rice Base
In a large saucepan, combine the short-grain rice and water. Cook over medium heat for 10 to 12 minutes until the rice absorbs the water and softens.

Simmer with Milk and Sugar
Pour 1 litre of whole milk into the saucepan with the cooked rice. Bring to a boil, then reduce heat to low and simmer for 30 to 35 minutes, stirring frequently to prevent sticking. Stir in the granulated sugar and remaining 240ml of milk until the sugar completely dissolves.

Thicken with Cornflour Paste
In a small bowl, whisk the cornflour with 60ml of cold milk until smooth. Slowly pour the cornflour slurry into the simmering rice pudding, stirring constantly. Cook for a further 5 to 8 minutes until thickened, then stir in the vanilla extract and remove from heat.

Grill and Chill
Preheat the oven grill to 200°C. Ladle the rice pudding into oven-safe clay ramekins and place them in a deep baking tray. Fill the tray with cold water until it reaches halfway up the sides of the ramekins. Grill on the top oven shelf for 10 to 15 minutes until the tops are deeply caramelised and brown. Remove from the oven, let cool to room temperature, and chill thoroughly in the refrigerator before serving.