Turkish Sütlaç — Creamy Rice Pudding with Milk and Cinnamon

Sütlaç is the classic Turkish rice pudding — soft, creamy and aromatic, known since the days of the Ottoman Empire. It is prepared with few ingredients but requires patience: the rice is cooked slowly in milk until it melts and thickens, and it is served cold, with ground cinnamon on top. Here is the full recipe.

INGREDIENTS (for 6 servings)

• 100 g rice (about half a cup)
• 1 liter milk
• 1 cup water
• 150 g sugar (about ¾ cup)
• 1 teaspoon vanilla extract (optional)
• 1 pinch of salt
• ground cinnamon, for serving

PREPARATION STEPS

1. Rinse the rice and boil it in water with the pinch of salt for about 10 minutes, until softened and the water is absorbed.
2. Add the milk and let it simmer on low heat, stirring often with a wooden spoon, for 25–30 minutes, until the rice breaks down and the mixture thickens like cream.
3. Add the sugar (and vanilla, if using) and continue cooking for another 5–10 minutes, stirring constantly so it doesn’t stick to the bottom of the pot.
4. Remove from heat and pour into dessert bowls or glasses. Let cool at room temperature, then refrigerate for at least 2 hours.
5. Serve cold, sprinkled with ground cinnamon on top.

TIME AND SERVINGS

Preparation: 15 minutes. Cooking: about 40 minutes. Cooling: at least 2 hours. Yield: 6 servings.

Tip: For the “fırın sütlaç” (baked sütlaç) version, pour the mixture into fire-resistant clay bowls and bake in a hot oven at 200°C for 10–15 minutes, until the surface turns golden.