Sütlaç: Türkiye’s Beloved Rice Pudding

A warm, creamy bowl of sütlaç (pronounced SUUT-lahch or [sytˈlatʃ]) evokes memories of home and tradition for many in Türkiye and across the world. This beloved dessert, known as Turkish rice pudding, is a delicately balanced dish with a rich history. Unlike many other rice puddings, sütlaç is often baked until the top takes on a golden-brown caramelization, adding depth and complexity to its creamy base.  The addition of rose water, a common ingredient in Middle Eastern and Turkish desserts, can bring a subtle floral note that enhances the pudding’s delicate flavors. Rose water can be found in Middle Eastern grocery stores or specialty food markets, and just a small amount is enough to infuse the dish with its aromatic essence.

A Historical Taste of Sütlaç

Rice pudding has been a staple in many cultures, with variations appearing in cuisines from India to Europe. Sütlaç has roots stretching back to the Ottoman Empire, where it was a favored dish in the imperial kitchens of Topkapi Palace. The earliest records of sütlaç date to Ottoman recipe collections from the 15th century, which describe a pudding made of rice, milk, and sugar—often flavored with rose water or orange blossom. The modern form, featuring a baked, caramelized top, likely evolved later as oven baking became more widespread in Turkish households.

Sütlaç is traditionally served in small clay pots, allowing for even heat distribution during baking. This method enhances the flavor while also creating the signature browned surface. Over time, sütlaç became a comforting, home-style dessert enjoyed across generations, often paired with kaymak for an even richer experience.

The Role of Kaymak in Sütlaç

Kaymak is a thick, clotted cream made from slowly simmering milk and skimming off the rich, fatty layer that forms on top. It is similar to English clotted cream but has a unique, slightly tangy flavor. When served with sütlaç, kaymak adds an extra layer of decadence, making each spoonful velvety and luxurious.

How to Make Kaymak at Home

If you want to enjoy authentic kaymak with your sütlaç, you can make it at home with just two ingredients:

Ingredients:

• 2 cups (500ml) heavy cream
• 2 cups (500ml) whole milk

Instructions:

1. In a shallow saucepan, combine the milk and cream. Heat over very low heat without stirring until a thick skin forms on top (this can take 2-3 hours).
2. Carefully remove from heat and let it cool at room temperature.
3. Refrigerate overnight to allow it to set. The next day, gently skim off the thick top layer—this is your kaymak.
4. Store in an airtight container in the refrigerator and use within a few days.
5. Don’t let the leftover milk mixture go to waste! You can use it to make a creamy coffee or tea, incorporate it into soups for extra richness, or add it to pancake or waffle batter for a decadent breakfast.

Now that we have our kaymak ready, let’s move on to the star of the show—sütlaç!

Recipe: Traditional Baked Sütlaç

This version of sütlaç features a caramelized top, achieved through baking, giving it a slightly nutty flavor that contrasts beautifully with its creamy base. If you’d like to incorporate rose water, add it towards the end of cooking to preserve its delicate aroma and adjust the sugar slightly if needed to balance the flavors.

Ingredients:

• 1/2 cup (100g) short-grain rice (such as arborio)
• 4 cups (1L) whole milk
• 1 cup (240ml) water
• 1/2 cup (100g) sugar
• 2 tbsp cornstarch, dissolved in 1/4 cup (60ml) cold milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1-2 tsp rose water (optional)
• Optional toppings: ground cinnamon, crushed pistachios, kaymak

Instructions:

1. Rinse the rice under cold water, then place it in a pot with 1 cup of water. Simmer over low heat until the rice absorbs the water and softens.
2. Add the milk to the rice and continue to cook over medium-low heat, stirring occasionally to prevent sticking.
3. Once the mixture is hot but not boiling, add sugar and salt, stirring until dissolved.
4. Mix the cornstarch with cold milk and gradually pour it into the pot, stirring constantly to prevent lumps.
5. Continue stirring until the mixture thickens to a pudding-like consistency.
6. Remove from heat and stir in the vanilla extract. If using rose water, add it now and stir gently to combine.
7. Pour the pudding into individual oven-safe ramekins or traditional clay pots.
8. Place the ramekins in a baking tray filled with hot water (bain-marie method) and bake at 400°F (200°C) for about 10-15 minutes or until the tops develop a golden-brown crust.
9. Remove from the oven and let cool to room temperature before refrigerating for at least two hours.

Serving Suggestions:

• Dust with cinnamon for a warm, spiced aroma.
• Sprinkle with crushed pistachios for a nutty crunch.
• Serve with a dollop of homemade kaymak for extra creaminess.

A Timeless Treat

Sütlaç is more than just a dessert—it is a culinary tradition steeped in history. Whether you enjoy it plain or topped with kaymak, this Turkish rice pudding offers a perfect blend of nostalgia and indulgence. With its simple ingredients and rich flavor, it’s a dessert that brings warmth to any occasion. Try making it at home and experience the magic of this timeless treat firsthand!

Author: Michael A. Evans

.Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.