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Turkish Rice Pudding (Sutlac)

Prep Time: 5 minutes
Resting Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2


  • 2 cup water
  • 2 cup milk
  • ½ cup medium grain rice rinsed and drained
  • ½ cup milk
  • ¼ tbsp rice flour
  • ¾ cup sugar
  • Ground cinnamon for serving
  • Nuts for serving


  • Put the rinsed rice and water into the pot and cook until the rice is softened.
  • Pour the 500 ml milk into the pot after the rice is soft. While the waiting for milk is boiled, mix the rice flour and ½ cup of cold milk to make a slurry in a separate bowl.
  • Add the slurry into the pot when the rice and milk mixture is boiled. Cook them for about 10 mins stirring constantly.
  • Add the sugar to the pot, cook for about 3-4 mins, then turn off the heat.
  • Divide into bowls and rest for 1 hour at room temperature.
  • You can serve it at this stage if you want, or you can rest it in the refrigerator for 3 hours to get even more consistency.
  • You can serve with ground cinnamon and chopped hazelnuts on top after the rice puddings are cold.