Burst the rice
Cook the washed rice in two cups of water over low heat until the water is absorbed and the grains burst.
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Turkish Cuisine Desserts
Sutlac — Turkish Baked Rice Pudding
Burst the rice in its own water before the milk goes in; that is what sets the texture without starch.
Prep 15 minCook 40 minTotal 55 minServings 4Difficulty Easy
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Last editorial review: 16.09.2026
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Step by step
Preparation steps
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Add the milk
Pour in the milk and boil for fifteen minutes, stirring now and then; keep it at a gentle bubble so it does not boil over.
Sweeten
Add the sugar and cook for five minutes more, then take it off the heat once the mixture coats the back of a spoon.
Portion
Divide between ovenproof dishes and smooth the tops.
Blister in the oven
Stand the dishes in a deep tray of hot water and bake at 220°C for 25-30 minutes, until spotted brown.
Chill
Cool to room temperature, then chill for at least three hours; the texture sets as it cools.
Time's up! Enjoy your meal.
Serving & storage
Kitchen notes
Storage: Up to 2 days in the fridge.
Transparent source info
Source & freshness
Editorial and media review in progress
Last check: 16.09.2026
House Chef Cyprus özgün editoryal içerik
Reklam
Frequently Asked Questions
Culinary FAQ & Cooking Tips
How should Sutlac — Turkish Baked Rice Pudding be stored and how long does it stay fresh?
Keeps fresh in the refrigerator for up to 2 days.
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