Sutlac - Turkish Rice Pudding Baked with Cinnamon
Rice pudding that gets a dark skin under the grill at the end. Less sugar than most recipes, cinnamon instead - and it is eaten cold, not warm.
Why this dish is good for you
A litre of whole milk across six servings covers a good share of the daily calcium requirement and supplies iodine and vitamin B12. At 20 g of sugar per serving this recipe sits well below the usual sutlac, which often contains twice as much.
Ingredients
- Milk(whole milk)1000 g
- Rice(weighed raw, short grain if available)120 g
- Sugar(deliberately less than usual)120 g
- Cornstarch(slaked in cold milk)30 g
- Cinnamon(to dust over)2 g
Method
- 1
Cook the rice in 300 ml water until the water is absorbed - about 15 minutes.
- 2
Pour in the milk and simmer over low heat for 25 minutes, stirring regularly so nothing catches.
- 3
Stir in the sugar and simmer for another five minutes.
- 4
Slake the cornstarch in a little cold milk, pour it in while stirring constantly and let it thicken for two minutes.
- 5
Fill into heatproof dishes, stand them in a tray of water and brown under the grill for five to eight minutes until the surface is spotted dark.
- 6
Cool completely and chill for at least four hours. Dust with cinnamon before serving.
🍚 Warum die Schälchen im Wasserbad bräunen
The water keeps the base at 100 degrees while the grill takes the surface far above it. That is how the dark skin forms without the pudding underneath setting firm or catching.
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