Turkish Rice Pudding (Sutlac) – a delicious recipe with Rice, Water, Milk, Egg, Sugar, Cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a pot, place the water and the washed and drained rice. Put them over medium-high heat. After the rice comes to a boil, close the lid and put on low-medium heat. Stir occasionally with a wooden spoon. Simmer till a small amount of water remains. Basically, just make rice.
2
2. Next, add the milk, whisked egg yolk and sugar and stir. Dissolve the starch in 3 tablespoons of milk and add it to the rice pudding. Stir constantly.
3
3) When you see the bubbles on the surface, add the extracts and cook for 3 to 5 minutes over low heat or until rice is tender.
4
4) With a ladle, pour the Turkish rice pudding into small glass or porcelain bowls. Before serving, sprinkle some cinnamon or pomegranate pieces on top. Serve warm or chilled.
472
kcal
Calories
7
g
Fat
98
g
Carbs
10
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Rice (Short Or Long Grained) Washed And Drained, 1 cup Water, 2 cups Whole Milk (or 2% But Please Don't Use Skim), 1 whole Egg Yolk, and more.
Yes, Turkish Rice Pudding (Sutlac) 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
