Sutlac, Turkish baked rice pudding
Creamy rice pudding baked under a hot grill until the top is speckled and caramel brown, then served cold.
- Time1 hr 15
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve until the water runs clear. Put it in a medium pan with the 300 ml water and simmer gently for 15 minutes, stirring now and then, until the water is absorbed.
15 min - 2
Pour in the milk and add the sugar. Simmer over a low heat for 15 minutes, stirring often so the bottom does not catch, until the rice is very soft.
15 min - 3
Mix the cornflour with the 50 ml cold water until smooth. Stir it into the pan with the vanilla and cook for 5 minutes until the pudding is thick and coats the back of a spoon.
5 min - 4
Divide between 6 heatproof bowls. Leave to cool for 20 minutes.
- 5
Heat the grill to its highest setting. Place the bowls on a baking tray, set them close to the grill and watch closely for 2 to 4 minutes, until the tops are blistered and dark golden in patches.
- 6
Cool, then chill for at least 2 hours. Serve cold, straight from the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
