Creamy baked rice pudding with a golden skin
Turkish Rice Pudding
Prep Time
5 min
Cook Time
40 min
Total Time
2 hr 45 min
Servings
6
6 ramekins
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Silky, creamy Turkish rice pudding baked until a gorgeous golden-brown skin forms on top. Called sutlac, this is one of Turkey's most popular desserts, served cold from the dish it was baked in.
Cuisine: Various
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
165 min total time|6 servings|Easy difficulty
Silky, creamy Turkish rice pudding baked until a gorgeous golden-brown skin forms on top. Called sutlac, this is one of Turkey's most popular desserts, served cold from the dish it was baked in.
VegetarianGluten-Free
Sarah Chen
(Updated )
Turkish sutlac sets itself apart from other rice puddings with its signature baked golden skin. The pudding itself is delicate and creamy, while the caramelized top adds a beautiful contrast.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
Ingredients
- 1/2 cup short-grain rice
- 4 cups whole milk
- 1/2 cup sugar
- 2 tbsp rice flour or cornstarch
- 1 tsp vanilla extract
- Ground cinnamon for garnish
Instructions
- 1
Cook rice in 1 cup water until very soft and water is absorbed, about 15 minutes.
- 2
Add milk and sugar. Simmer over medium-low heat, stirring often, for 15 minutes.
- 3
Whisk rice flour with 3 tbsp cold milk. Stir into the pudding and cook 5 more minutes until thickened.
- 4
Stir in vanilla. Pour into individual oven-safe ramekins.
- 5
Broil for 3-4 minutes until the top develops a beautiful golden-brown skin. Cool, then refrigerate for 2 hours. Serve cold with a dusting of cinnamon.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Short-grain riceArborio rice
Equally creamy with a similar starchy texture
Whole milkOat milk
Dairy-free option that still creates a creamy pudding
Tips & Storage
Pro Tips
Watch the broiler carefully—the skin goes from golden to burnt in seconds.
Use short-grain rice for the creamiest, most tender pudding.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Serve cold, straight from the fridge. This is meant to be a chilled dessert.
Nutrition Facts
Per serving (20mg) · 6 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates6g
Fat34g
Fiber140mg
Sugar0g
Sodium20g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why bake after cooking on the stove?
- The broiler creates the signature golden skin that makes Turkish rice pudding unique.
- Can I use long-grain rice?
- Short-grain rice is much creamier. Long-grain will work but the texture won't be as silky.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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