Firin Sutlac – Turkish Baked Rice Pudding

Firin Sutlac is one of Turkeys most popular desserts, always served in restaurants and made at home.  It’s simple to make and tastes great.  Sutlac is said to have originated in the Ottoman Palace and has become a firm favourite in most Turkish homes.


Sutlac is best made with non-pasteurized milk, which is how my Sister in Law makes hers, it gives fuller deeper flavour and makes it more creamy.  However normal pasteurised milks is find and if you want a more creamy texture to your Sutlac, you can add in a cup of cream. You can also add a teaspoon of rose water to your sutlac for a different flavour.

Ingredients for Firin Sutlac

  • 38 oz / 1 liter whole milk
  • ½ cup uncooked rice
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 egg yolk, beaten

 Instructions for Firin Sutlac

  • Wash the rice and place it in a large saucepan and cover with enough water to cover it by about ½ inch. Bring it to a boil and reduce the heat. Let the rice simmer gently until the rice is soft and all the water is absorbed.
  • Add the milk, sugar and vanilla extract to the rice. On a medium heat slowly bring the rice to the boil and remember to keep stirring. Turn the heat down to low and keep stirring for 20-30 minutes more after it starts boiling.
  • Put the cornstarch in the bowl and take a little of the milk from your rice and whisk through the cornstarch until smooth. While stirring, gradually pour in the milk and starch mixture. Turn up the heat and continue stirring the pudding for about 5 to 10 minutes.
  • When the pudding thickens, continue to stir and cook for about two minutes more. Remove from the heat and fill small ramekins or clay dishes with the rice pudding.
  • Beat the egg yolk with three tablespoons of milk. Using a spoon, drizzle a small amount of the egg yolk mixture in the center of each dessert cup. With the back of the spoon, use a light, circular motion to swirl the egg yolk from the center to the edges so it spreads evenly over the top of each cup.
  • Bake the pudding cups in a 360° F/180° C oven until the tops are nicely browned. Let the cups cool at room temperature then refrigerate them for several hours before serving.

You don’t need to add the egg to the sutlac, if you leave the egg out.  You also do not need to bake the rice pudding, you can just add the pudding to the small dishes, allow to cool and place in the refrigerator.

© 2014 – 2015, Kerry Arslan. All rights reserved.

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4 Responses to “Firin Sutlac – Turkish Baked Rice Pudding”

  1. 5th June 2014

    Lucky begum Reply

    Wat type of rice is traditionally used for this pudding?

    • 5th June 2014

      Kerry Arslan Reply

      Hi most tend to use a type of short grained rice called Baldo, but any short grained rice will work well with this pudding.

  2. 10th January 2016

    Suzan Reply

    When should I add the cream in the recipe? And when u mean cream its heavy cream ?

    • 11th January 2016

      Kerry Arslan Reply

      Hi Suzan, traditionally cream is not used in Sutlac. The creamy consistency comes from the milk and starch in the rice. I always use a full fat milk and if I can get it non-pasteurised and this really improves the flavour and creamyness. You could add cream in if you wish, and I would use a heavy cream like in traditional western pudding and mix it in with the milk but you need to be careful it doesn’t split.

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