This rich and creamy Turkish rice pudding features short-grain rice cooked gently in milk and cream, sweetened just enough, and optionally finished under the grill for a lightly caramelised top.
Why You’ll Love This Recipe
This dessert offers a comforting, mellow sweetness and a delicately creamy texture. It’s simple in ingredients yet elegant in presentation — ideal for ending a meal with something warm and soothing, or chilling for a refined treat. The caramelised surface (if you choose to include it) adds a subtle depth and slightly toasted flavour, offering a lovely contrast to the vanilla-scented, milk-rich base.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
50 g short-grain rice
110 ml water
80 g sugar
450 ml fresh whole milk
100 ml double cream (heavy cream)
1 dessert-spoon cornstarch
1 dessert-spoon vanilla extract (or 1 sachet of vanilla sugar)
1 teaspoon ground cinnamon (for garnish)
Directions
In a medium-sized saucepan, combine the 50 g short-grain rice and 110 ml water. Bring to the boil, then reduce heat and simmer until the water has been absorbed and the rice is cooked through.
Add the milk (leaving about 30 ml aside), sugar and double cream to the cooked rice. Stir gently and bring the mixture to the boil, then reduce to medium heat.
Meanwhile, dissolve the cornstarch in the remaining milk (about 30 ml). Gradually pour this mixture into the saucepan while stirring constantly. Continue stirring gently for around 15 minutes, until the pudding becomes thick and creamy.
Divide the hot pudding evenly into 4 oven-proof bowls or ramekins. Sprinkle the tops with the ground cinnamon.
(Optional) If you wish to create a lightly caramelised top, place the bowls under a pre-heated grill/broiler until the surface bubbles and darkens lightly — keep a close eye so it does not burn.
Let the pudding cool to room temperature, then refrigerate for a couple of hours until fully chilled (or serve warm if you prefer).
Serve chilled (or slightly warm) and enjoy.
Servings and timing
This recipe makes 4 servings.
Prep time: approx. 5 minutes.
Cook time: approx. 30 minutes (plus chilling time if serving cold).
Variations
Vegan/dairy-free version: Substitute the whole milk and double cream with full-fat coconut milk or almond milk + coconut cream; you may need to increase the starch slightly to maintain a creamy texture.
Spiced version: Add a pinch of ground cardamom or a strip of lemon zest while cooking for extra flavour.
Nut-topped version: Before serving, sprinkle chopped pistachios or toasted hazelnuts over the top for crunch.
Extra vanilla: Use half a vanilla pod (split and seeds scraped) in place of vanilla extract for a deeper vanilla aroma.
Less-sweet version: Reduce sugar to 50–60 g if you prefer a less sweet dessert.
Storage/Reheating
Store the pudding covered in the refrigerator for up to 5 days. The texture may thicken further when chilled — if you prefer it softer, allow it to come to room temperature briefly before serving. Reheating: you may re-warm individual bowls gently in a low oven or microwave just until warmed through (take care not to boil). Freezing is not recommended as the texture will alter once thawed.
FAQs
What kind of rice is best for this pudding?
Short-grain rice such as baldo, osmancık or arborio works best because its higher starch content helps the pudding thicken naturally and yields a creamy texture.
Can I use pre-cooked rice instead of cooking the rice in water first?
Yes — you can use leftover plain cooked rice, but you may need to add a little extra starch (cornstarch or rice flour) to achieve the desired creamy consistency.
Can I skip the double cream?
Yes — but omitting the cream will result in a lighter texture and less richness. Using full-fat milk only will still work, though the pudding may be slightly less luxurious.
Why does the pudding stick to the bottom of the pot or curdle?
Because the mixture contains milk and rice and is cooked over heat for some time, it’s important to stir frequently and to use a thick-bottomed saucepan to avoid scorching. Keeping the heat moderate and stirring will prevent sticking or curdling.
Can I serve this warm or does it have to be cold?
You can serve this pudding warm, at room temperature, or chilled. Many prefer it chilled for a refreshing dessert. If you’ve caramelised the top under the grill, serving at room temperature may show the caramel layer best.
What if I don’t have a grill/broiler to caramelise the top?
No problem — you can skip that step entirely. The pudding will still be delicious without the caramelised top, albeit without that slightly toasted flavour and texture contrast.
How can I adjust the thickness of the pudding?
If you prefer a thinner consistency, reduce the amount of cornstarch or increase the milk slightly. For a firmer texture, use a bit more starch or cook a little longer until the desired thickness is reached.
Can I add flavourings like rose water or orange blossom water?
Yes — you can add a small amount (½–1 teaspoon) of rose water or orange blossom water just after removing from heat to give a subtle floral note. Use sparingly so it doesn’t overpower the rice-milk flavour.
Is the pudding suitable for children?
Yes — this is a mild, comforting dessert with simple ingredients. If serving for young children, you may want to reduce the sugar slightly and ensure it’s cooled to safe temperature before serving.
Conclusion
This Turkish rice pudding is a beautiful balance of simplicity and elegance — few ingredients, but a depth of flavour and texture that elevates it beyond everyday rice pudding. Whether you serve it warm or chilled, with or without the caramelised top, it brings a comforting end to any meal. The recipe is flexible, allowing for variations to suit dietary needs or flavour preferences. Enjoy the process of making it and the pleasure of sharing it with others.
Sütlaç is a traditional Turkish rice pudding made with short-grain rice, milk, and cream. Sweetened lightly and optionally caramelised on top, it’s a comforting, creamy dessert enjoyed warm or chilled.
