Sütlaç (Turkish Oven Baked Rice Pudding)

Name: Sütlaç (Turkish Oven Baked Rice Pudding)
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Yield: 5 servings
Cuisine: Turkish
Ingredients: 150 g Rice; 1 l Milk; 500 ml Water; 300 g Sugar; 3 pieces Mastic; 1 cup Roasted Hazelnut, chopped

TURKISH·VEGSource

A creamy, oven-baked Turkish rice pudding with a caramelized top, also known as Sütlaç.

3h 15m·DESSERT5Servings

Nutrition

506kcal

9gProtein

99gCarbs

9gFat

Ingredients

OVEN BAKED SÜTLAÇ

Rice

150 g

Milk

1 l

Water

500 ml

Sugar

300 g

Mastic

Optional

3 pieces

GARNISH

Roasted Hazelnut, chopped

1 cup

Equipment

Ramekins

Instructions

1Cook the Rice

30m

Combine Rice and Water

Add the rice and water to a large pot. Let the rice cook for about 30 minutes on low heat until almost all water is absorbed.

Prevent Boiling Over

Put the lid on with a little bit of space to let the air flow and prevent it from boiling over.

2Add Milk and Sugar

30m

Incorporate Milk and Sugar

Pour in the milk and add the sugar. If using mastic, freeze it for at least 15 minutes, then mash with a pestle and mortar and add it at this step.

Simmer Mixture

Give it a stir and cook for another 30 minutes. Place a wooden spoon across the top of the pot to prevent it from boiling over.

3Prepare for Baking

Preheat Oven

Meanwhile, preheat your oven to 230°C (445°F) on grill mode.

Portion Mixture

Transfer the mixture to oven-proof bowls or ramekins, leaving 1/2 cm (1/5 in) space at the top. Stir the mixture after each filling to distribute the rice evenly.

Pop Air Bubbles

Pop any air bubbles with a toothpick.

4Bake the Sütlaç

15m

Set Up Water Bath

Transfer the bowls to a deep tray and place the tray into the highest rack of your oven. Pour enough hot water into the tray to cover halfway through the bowls. This will keep the oven moist and prevent cracking or overcooking.

Bake Until Browned

Bake until the tops are dark brown.

5Chill and Serve

Cool Down

Remove from the oven and let it cool down to room temperature.

Refrigerate

Refrigerate for at least 2 hours, ideally overnight.

Garnish and Serve

Serve cold with roasted hazelnuts.

Tips

Using a wooden spoon across the pot prevents the milk from boiling over during simmering.

The water bath in the oven creates a moist environment, crucial for achieving a smooth texture and preventing the sütlaç from cracking.

For the best flavor and texture, allow the sütlaç to chill overnight.

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