09 December 2007

Sütlaç - Turkish Rice Pudding


There are many versions of rice pudding across the world, one my favourites being kheer (Indian/Pakistani version with almond meal and cardamom). The Turkish version is Sutlac, which I essentially grew up with. This version is nothing like the tinned rice pudding you get in the UK or Australia from supermarkets.

Sutlac had a well-deserved place in the Ottoman Kitchen, and was flavoured by rose-water (which you could try, just by adding a teaspoon of rose water before taking the pudding of the stove).

In Turkey, most patisseries serve their own version of sutlac, and one variation is firinda sutlac, i.e., baked rice pudding. The homemade version is often cooked on the stovetop, and for some reason, tastes best when made by my mum. I tried a batch last week, and was quite pleased to find out that my two-year old loved it, and the older one didn't reject it. So here is the recipe (after such a long break).

It is quite easy to make, best served cold, and can be sprinkled with cinnamon. You could increase/reduce the amoung of sugar according to taste.

1 lt milk
1/2 cup long-grained rice
1/2 cup sugar
1 tablesp cornflour

Wash and drain rice. Add the rice and milk into a pot. Cook over a low to medium heat stovetop, stirring occasionally. When the rice has softened, add the sugar and stir. Mix the cornflour with a couple of tablespoons of water until smooth, and then add to the pudding. Stir until the pudding just starts to boil. Pour the pudding to glass bowls, and let it cool in room temperature. Keep refridgerated. Sprinkle with cinnamon if you wish.

12 comments:

Lunch Buckets said...

I don't know nearly enough about Turkish food, I'm going to have to do some reading here!

Anonymous said...

Hi,

Thankyou for the recipe. I have aready made it 3 times ad the family loves it.
Kind regards,
Layla

Ceviz said...

Layla, you should then also try the semolina pudding which is just as easy and delicious (see deserts section for recipe).

Anonymous said...

fırın sütlaç daha iyi olmaz mıydı?

Anonymous said...

Hi Ceviz

Love your website. I hope you don't mind that I've copied several of your recipes to my MasterCook programme.
I've been looking everywhere for a recipe for mafrouke, none on the net except one in French which I can't make head nor tail of. Do you have a recipe among your Turkish recipe books that you could put on your website, please?

Lorna,
New Zealand

Ceviz said...

Not familiar with the word mafrouke, sounds Lebanese or North African. It's likely there is a Turkish version of the dish. Have you got a photo of the dish?

Anonymous said...

İuumla hatası düzeltilmiş. Çok sevindim. Teşekküre gerek yoktu tabii ki... Gene de beklerdim. Başarılar.

Jessie said...

I went to the turkish shop and asked for cornflour so i could make sutlac and i read it quickly as misir nigastasi. When i got home i read the english part which says Wheat Starch...Is this the same as corn flour?

Ceviz said...

Hi Jessie, Misir Nisastasi is corn starch. If the packet is produce of Turkey, I would interpret it as incorrect translation. (Besides if it's wheat starch, that should work too. In essence, they both act as binders, thickeners). Hope the recipe works out OK.

Ceviz said...

Imla hatasini tesekkur edemeden duzelttim, acele icinde. Iki cocuk ve is olunca blog bir sekilde ihmal oluyor malesef. Gec de olsa tesekkurler.

tracy said...

would potato starch work too? there's no cornflour here.. i'm studying in russia and just visited turkey.. the rice pudding there is really nice!

Ceviz said...

Potato or rice starch should work too. Enjoy it.