Sütlaç (Turkish Rice Pudding) with Cinnamon and Pistachios

A creamy and comforting Turkish rice pudding flavored with vanilla and cinnamon, topped with chopped pistachios. Perfect served warm or cold.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.65/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

0.5cupArborio Rice (or short-grain rice)(Washed until water runs clear)

£0.35

2cupsWater

4cupsWhole Milk

£1.20

0.5cupGranulated Sugar(Adjust to taste)

£0.20

1teaspoonVanilla Extract

£0.15

0.5teaspoonGround Cinnamon(Plus more for garnish)

£0.05

2tablespoonsPistachios(Chopped, for garnish)

£0.60

1tablespoonCornstarch (Optional, for thicker pudding)(Mixed with 2 tablespoons cold water)

£0.05

Total Cost

£2.60

£0.65 per serving

Instructions

1.
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.
2.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is very soft and has absorbed most of the water.
3.
Add the milk, sugar, vanilla extract, and cinnamon to the saucepan with the cooked rice. Stir well to combine.
4.
Bring the mixture to a simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. If using cornstarch slurry, whisk it in now.
5.
Continue to simmer for 10-15 minutes, or until the pudding has thickened to your desired consistency. Stir constantly to prevent burning.
6.
If you want to bake the sütlaç for a browned top: Preheat your oven's broiler. Pour the rice pudding into oven-safe ramekins or a baking dish. Broil for 2-3 minutes, or until the tops are golden brown. Watch carefully to prevent burning.
7.
Remove from heat (and oven, if baked) and let cool slightly. Garnish with chopped pistachios and a sprinkle of ground cinnamon.
8.
Serve warm or chilled. Refrigerate leftovers.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

45g

17% of RDA

Fat

15g

21% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

25 g

28% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use full-fat milk.

Adjust the amount of sugar to your preference.

If the pudding is too thick, add a little more milk to thin it out.

Constant stirring is crucial to prevent the rice from sticking and burning.

For a smoother texture, you can blend the pudding lightly with an immersion blender after cooking, but this is optional.

The pudding will thicken as it cools.

If you prefer a completely smooth texture, pass the cooked pudding through a fine-mesh sieve.

Cooking Equipment

Medium saucepan

Oven-safe ramekins or baking dish (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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