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Turkish Rice Pudding or Sakızlı Fırın Sütlaç

sutlac (1280x1029)

I honestly do not know how to explain this pudding if you’ve never had it before. It is a rice pudding basically although it is still nothing like rice pudding you might be familiar with. On top of that, it is not traditional sütlaç either. It has been one of my husband’s favourite desserts. Every time I cook Turkish for guests, this is the dessert I serve because he asks for it. Well, I hope you enjoy it as much as my husband does.

Recipe Notes:
I use a kind of gum (damla sakızı) in this; not for binding but to add flavour. That’s what gives this pudding its unique flavour. If you can’t get the Turkish ones, use the Greek variety although the Greek one doesn’t melt well; it needs to be crushed (you could use mortar and pestle however, line your mortar with cling film first).

4 cups full-fat milk
½ cup medium-grain white rice, washed and drained
¾ cup castor sugar
1 tbsp corn flour
3 egg yolks (one separated)
1 tsp sugar vanilla
2 pieces damla sakızı

• Cook rice in a small pot with enough water.
• Meanwhile, place milk and sugar in a large pot and heat.
• When rice is done, drain and add to the pot of milk and sugar –it should be boiling at this stage. Add damla sakızı and make sure it melts.
• Mix corn flour with cold water. Add 2 egg yolks and whisk well with a fork. This will need to be added gradually in very small batches to the milky mixture. Cook for 2 minutes.
• Just before you remove the pot from heat, add sugar vanilla.
• Put aside 1 ladle of the pudding mixture making sure that you have more liquid and no rice. Add the remaining egg yolk to it and mix well.
• Pour the pudding into 4 heatproof ramekins and cool.
• Once you have a crusty layer formed, thinly cover the surface with egg yolk and pudding mixture.
• Place the ramekins under the grill and burn the top.
• Serve chilled.

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