Creamy Sütlaç

Creamy Turkish sütlaç rice pudding simmered with milk and rice, lightly sweetened and scented with vanilla.

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Sütlaç is one of Turkey’s most familiar milk desserts. The texture should be creamy and spoonable, with the rice still visible rather than completely blended away.

Ingredients

• 100 g short-grain rice (rinsed)
• 400 ml water
• 1 litre whole milk
• 140 g caster sugar (or to taste)
• 2 tbsp cornstarch
• 60 ml cold milk (for slurry)
• 1 tsp vanilla extract
• 1 pinch fine salt
• ground cinnamon (to serve, optional)

Step-by-step method

1. Put the rinsed rice and water in a saucepan and bring to a boil. Reduce the heat and simmer for 15–18 minutes until the rice is very soft and most of the water is absorbed.
2. Add the whole milk and bring back to a gentle simmer, stirring frequently so the milk does not catch on the base.
3. Cook for 15 minutes over medium-low heat until the rice is suspended throughout the milk and the mixture begins to thicken.
4. Add the sugar and pinch of salt and stir until dissolved.
5. Mix the cornstarch with the cold milk until completely smooth, then slowly pour it into the pudding while stirring.
6. Simmer for another 5–7 minutes until creamy and slightly thickened. Remember it will thicken further as it cools.
7. Turn off the heat and stir in the vanilla. Divide among serving bowls and cool to room temperature.
8. Refrigerate for at least 2 hours and serve chilled, with cinnamon if desired.