Turkish Rice Pudding
Recipe type: Dessert
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup short-grain rice
  • 2 cups water
  • 4¼ cups whole milk, divided
  • ¼ cup heavy cream NB in Turkey use one of those little packets
  • ¾ cup sugar
  • 3 tbsp cornstarch/nişaştı
  • Pinch of salt
  • 1 tsp vanilla crystals OR 1 tbsp vanilla extract
  • Ground cinnamon
  1. In a medium-sized saucepan over high heat, bring the rice to a boil in the water. Lower the heat, cover, and cook very gently for about 25 minutes, until the rice is tender and has absorbed the water.
  2. Stir in 4 cups of the milk, the cream,and the sugar. Bring the mixture to the boil.
  3. Meanwhile, dissolve the cornstarch in the remaining ¼ cup milk, then gradually add it to the boiling rice mixture, stirring constantly with a wooden spoon.
  4. Lower the heat to medium, add a pinch of salt and the vanilla crystals or extract, and simmer for about 15 minutes, uncovered, stirring frequently.
  5. Transfer the mixture to individual serving dishes and let it cool.
  6. Place in the refrigerator for several hours to chill the pudding. Sprinkle with ground cinnamon and serve.
  7. For the oven-baked version or fırın sütlaç:
  8. Once the pudding is cooked, transfer it to individual ovenproof bowls NB those little earthenware dishes are ideal and let it cool at room temperature.
  9. Sprinkle the pudding lightly with sugar and place the bowls in the oven under the grill until the pudding is lightly browned.
  10. Serve hot or refrigerate and serve chilled and topped with ground cinnamon.
Recipe by Pantry Fun at https://pantryfun.com/turkish-rice-puddingsutlac-either-baked/