This Turkish rice pudding gets a dark, caramelized top under the broiler, while staying soft and creamy underneath. Serve the sütlaç well chilled, with a pinch of cinnamon if you like.
Sütlaç is Turkish rice pudding; the oven-baked version is often called fırın sütlaç. The basics are simple: rice is simmered until soft, then cooked in milk and lightly thickened with starch. The broiler creates its signature contrast: a dark, sometimes charred layer on top of a pale, creamy pudding. The rice gives it a fuller texture than a smooth custard, while the milk keeps the flavor mild. This dessert doesn’t rely on seasonal ingredients and can be made all year round.
The rice needs to soften before you add the milk. This gives it enough time to cook through without the milk having to boil hard for a long time. Stir regularly across the bottom of the pan as it simmers; milk can stick there quickly. Cornstarch lightly thickens the pudding, but doesn’t turn it into a firm gel. So first mix the starch with cold milk, then stir the mixture into the warm pan. The pudding may still look quite loose when you spoon it into the dishes: it will firm up as it cools.
Whole milk is best for a soft, rounded flavor. Short-grain rice, such as pudding rice, gives a fuller result; regular white rice works too, although the texture of the grains may be different. Cornstarch is a practical thickener with little flavor of its own. If you don’t use cornstarch, you can use another neutral corn-starch thickener according to the package directions, but take care not to make the pudding too thick. Vanilla isn’t needed for this version, so the rice, milk, and sugar stay clearly at the forefront.
For an evenly charred top, place the dishes close to the broiler and keep an eye on them. The surface browns quickly, and broilers vary from oven to oven. A few dark spots are just right; don’t let the whole top dry out under prolonged heat. Then let the dishes cool first and cover them before refrigerating. Chill leftovers promptly and keep them refrigerated for up to three days. The pudding is best cold; reheating it would take away the fresh contrast with the charred top.
Serve the sütlaç straight from the refrigerator. A little cinnamon goes well with its mild milky flavor, but it’s optional. Choose shallow, ovenproof dishes so the top has enough room to brown. If you don’t have suitable dishes, you can divide the pudding between one wide baking dish; just keep in mind that the broiling time may change. Bring the dishes to the table once the pudding is thoroughly chilled, so the top and soft center come together in every spoonful.
Rinse the rice in a sieve until the water runs mostly clear. Put the rice, water, and salt in a pan and bring to a boil.
Simmer the rice over low heat for 12–15 minutes, until the grains are cooked and most of the water has been absorbed. Stir occasionally.
Pour 900 ml of the milk into the pan with the rice. Bring it gently to a simmer and cook gently for 20–25 minutes. Stir regularly across the bottom of the pan.
Whisk the cornstarch until smooth with the remaining 100 ml of cold milk. Add the sugar to the pan and stir until dissolved. Pour in the cornstarch mixture and simmer gently for 2–3 minutes, stirring, until the pudding has thickened slightly.
Divide the pudding among four ovenproof dishes of about 200–250 ml each. Preheat the oven broiler to its highest setting and place the dishes on a baking sheet.
Place the dishes close under the broiler and let the tops darken over a few minutes. Keep an eye on them; the color can change quickly.
Let the dishes cool. Cover them and refrigerate for at least 4 hours. Serve cold, with a pinch of cinnamon if you like.
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