Rose-Infused Turkish Rice Pudding (Sütlaç) – a delicious recipe with water, rice, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by bringing water to a boil in a smaller saucepan, stir in the rice, and simmer covered until the liquid is absorbed, as you would when making rice regularly, about 15 minutes.
2
Then, use a heavier pan to dissolve sugar in milk-keep the heat low, and stir often. Add the cooked rice to the milk mixture in the heavier pan and raise the heat to a boil. In another bowl, dissolve the rice flour in 1/4 cup of water, stir in some of the hot milk, and pour this mixture into the simmering milk in a steady stream, constantly stirring. Lower the heat and gently cook the pudding for about 30 minutes, again, stirring constantly. If yours is still looking a little soupy after half an hour, give it as much time as it needs, but resist the urge to turn the heat up. The mixture will slowly thicken to the consistency of a porridge or thick bisque.
110
kcal
Calories
1
g
Fat
22
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 3/4 cups water, 7 tablespoons uncooked short-grain rice, 1 quart milk.
Yes, Rose-Infused Turkish Rice Pudding (Sütlaç) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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