Sütlaç (Turkish Rice Pudding) with a Caramelised Top

Sütlaç is one of those dishes that looks simple, but can be surprisingly tricky to get right. The balance between the rice and the thickness makes all the difference. In our house, we prefer it with less rice and a gently thick, creamy texture not too loose, not too heavy.

I first came across this recipe in Cemre Torun’s book Restoranlar Evde, published during the pandemic to support the hospitality industry. The book brings together recipes donated by 100 restaurants across Istanbul, and this particular one is from Nato, a long-standing esnaf lokantası.

Esnaf lokantası are traditional, no-frills neighbourhood restaurants. They serve honest, home-style food cooked fresh daily, the kind of places locals return to again and again for comforting, familiar dishes.

The original recipe was designed to feed a crowd, using around 3 litres of milk. Over time, I scaled it down and adjusted the ratios, especially the rice, until it suited our taste at home.

This is the version I’ve been making for years and the one I shared on Instagram a while back, which many of you have since made and loved. And of course, the final step is key: baking it in the oven for that signature caramelised top.

Recipe

Ingredients

40 g baldo rice

350ml water

1 litre full fat milk

180gr golden caster sugar

1 tablespoon cornflour

1 small egg

1 teaspoon vanilla extract

Method

1. Cook the rice with the water in a saucepan over medium heat until most of the water has been absorbed and the rice is soft. Add the milk, bring to a gentle boil, then stir in the sugar and let it come back to the boil. Reduce the heat and simmer briefly.

   
   

2. In a bowl, whisk together the cornflour, egg and vanilla. Take a ladle of the hot milk mixture and slowly whisk it into the egg mixture, then pour everything back into the saucepan, stirring continuously. Cook for a few more minutes until thickened and creamy.

   
   

3. Divide the mixture between ovenproof ramekins and place them in a deep tray. Pour hot water into the tray to create a bain-marie, then bake at 180°C fan for 25–30 minutes until the tops are deeply caramelised and slightly burnt.

   
   

4. Allow to cool to room temperature, then chill in the fridge for at least 4 hours before serving.