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Sütlaç, rice pudding

A few years ago I was playing around with the Sütlaç, rice pudding recipe of Nato Lokantası in Istanbul which was published in “Restoranlar evde” during the first COVID lockdown.

it’s a recipe to fuel a crowd with 2 litres of milk in it, so I scaled it down and of course increased the rice in it as it was not approved when I first tried it as per the recipe. Finally after a few trials I got the approval to save the recipe for later. Posting it here now finally.

Here’s the recipe;

Sütlaç, rice pudding

Makes 6-8 ramekins


1/2 cup (100gr) pudding rice

4 cups water

5 cups full fat milk

1 cup golden caster sugar

1 tablespoon cornflour

1 egg

1 teaspoon vanilla bean, split

  1. In a saucepan cook rice in water until almost all the water is gone.

  2. Add the milk, bring to boil.

  3. Add vanilla bean, sugar and bring to boil again stirring time to time. Simmer for 2 minutes.

  4. In a bowl whisk the cornflour, egg and vanilla then add a laddle full of the boiling milk to the egg/cornflour mixture and whisk.

  5. Turn the heat off. Transfer the rice pudding into oven proof ramekins.

  6. Add hot water to an oven tray and place the ramekins in this tray. And bake in 180° fan oven until the tops are golden brown, about 30 minutes.

  7. Let it cool down to room temperature then keep it in fridge

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