Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, September 13, 2006

Turkish Rice Pudding


Turkish Rice Pudding
1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half and half cream
1 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.

Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.

4-5 servings.

Turkish Baked Rice Pudding
(Firinda Sutlac)

Turkish Baked Rice Pudding

After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Set the oven to broil. Arrange the bowls on the oven tray and place on the middle rack. Leave in the oven until the tops become brown.

Sprinkle some pistachio or cinnamon on top. Serve hot or chilled.

*Ottoman Kitchen



At 3:43 AM, Anonymous Anonymous said...

One of the best memories of my 2 years in Turkey is the delicious rice pudding. I can't wait to make it again with this recipe. Thanks. JLT

At 5:16 PM, Anonymous Anonymous said...

This rice pudding looks and sounds amazing!

At 4:15 AM, Anonymous Anonymous said...

I would love to make your recipes, my only confusion is the sizing of the ingredients. what is a 'cup'. Could be anything, I like to weight either in grams or ounces

Help please

Pamela Yildiz

At 3:26 PM, Blogger Binnur said...

Hi Pamela,
Here is the address from Amazon where you can find measuring cups: - measuring tools&scales

At 4:19 AM, Blogger Helen Cingisiz said...

I've eaten a rice pudding in Turkey that had two layers, the bottom was a translucent and very sweet rice pudding flavoured with some kind of flower I was told, and the top was just plain milky rice pudding unsweetened, the combination is scrummy, but I don't know how to make the bottom layer, do you know?

At 10:51 AM, Blogger Binnur said...

Hi Helen,
What you are asking about is Zerdeli Sutlac. It originally belongs to Gaziantep (South-East Region of Turkey). The rice pudding is supposed to be at the bottom and Zerde should be on top. But in both ways the taste is the same. Sure I will post it for you, but I should post Zerde first:)

At 3:24 PM, Anonymous Anonymous said...

Thank you for your great site. It was my dream to be able to make turkish dishes. Evenhthough I am not turkish and dont live there i have created a love for turkish cuisine being with my turkinsh friends (who have now gone back to turkey :( ). I once tasted a pudding having a chocolate topping could you tell me how to prepare it. Just one more request. I have also tasted a sweetdish, a type of cake but served in a glass dish with sugar syrup added on it after ready could you kindly tell if you its recipe on your site.
Thanks so much

At 11:19 PM, Blogger Binnur said...

Thank you:) If you are able to ask your Turkish friends the names of the desserts, I would love to post them for you:) There is so many pudding recipes in Turkish cuisine, any of them could be served with chocolate topping:) Your second request could be Revani, I've already posted it, here is the address:

At 4:18 PM, Anonymous Anonymous said...

Hi Binnur, I was wondering if you knew which rice pudding has a slightly yellow colour and if you have a recipe for it? Thankyou

At 6:50 PM, Blogger Unknown said...

Binnur selam,
sitedeki verdigin www adreslerini link yapman mumkun mu? Boylesi cok daha kolay olacak, tesekkurler.

At 2:32 PM, Blogger Binnur said...

It is Turkish Rice Pudding in the Oven (Firinda Sutlac)

At 11:13 PM, Anonymous Anonymous said...

I made this and had family over. They all thought I bought it from Turkish Resturant! Wonderful recepie. My husband cannot have enough of it. We watch our diet so I used skim milk and added 1 extra spoon of corn strach to make it thick and worked. I think this recepie will be with my family in generations to come. Thank you so much for these recepies and bringing my childhood and Turkey here to NJ..

At 4:50 AM, Anonymous Anonymous said...

Hi Binur...

I am actually not sure to what kind of cream do you refer to...I would appreciate if you could answer my question

At 6:47 PM, Blogger Binnur said...

It is a half&half cream. You can find it next to the shelf where they store milk:)
Take care,

At 4:50 PM, Blogger ~ 11 ~ said...

Alo merhaba Binnur!
First of all I would like to thank you tremendously for your outstanding website and recipes. I have treated my friends and family to your dishes so many times, that I felt it was time to send my appreciation.

I am an ex-chef from San Francisco, living in Istanbul permanently (yet splitting my time between California) so referencing your website is a real pleasure.

My sutlac question is: can we bake it off for a party of 12 in a baking dish rather than individual portions, then chill? Would it have the same consistency?


At 6:30 PM, Blogger Binnur said...

Merhaba Dano:)
Thank you for the lovely comment:) I loved all the pictures you posted in your blog.
Sure, you can bake sutlac adjusted for 12 people in the large oven dish instead of individual ones. The taste and the consistency will be the same.

At 3:12 PM, Anonymous Anonymous said...

Hi! Looks like a great recipe, but before trying it I would like to ask how hot oven you recommend for firinda sutlac?

At 4:31 PM, Blogger Binnur said...

It is "Set the oven to broil.". But if you want to bake it in the hot oven, you may use 400 F.

At 5:29 PM, Anonymous Anonymous said...

Thanks for the answer and sorry about obviously little bit stupid question. Since english is not my mother tongue, I didnt first understand "broil".
So I made sütlac and it worked out very well. :)

At 6:22 PM, Anonymous Anonymous said...

Thank you so much for all of the years of help in my kitchen...It is so nice when Turkish women ask me how to make a turkish dish it feels really good and makes my husband proud.Abiut the rice pudding all I can say is it is better then grandmas.......Thanks

At 6:29 PM, Blogger Binnur said...

Thank you for the heartwarming comment. It made me really happy:)
Take care,

At 10:06 PM, Anonymous Anonymous said...

My grandmother was born in Salonika in 1901 she came to the US when she was 11. She always made me Sutlac which I thought until today was pronounced Suclach. In a round alluminun pan which is about 1-1/2 inches high, I put a quart of milk one turkish coffee cup (demi tass) filled to the top with cream of rice (cerial small orange box in the cerial aisle).Than you put in about a turkish coffee cup of sugar, I always taste it as I put it into the milk until it taste sweet. You heat the milk, cream of rice and sugar on the stovetop over a simmer for about 45 minutes. A layer will form on top like on pudding and on the bottom inside of the pan there is a layer of a carmelly delicious flavor. I test it to know that it is ready by taking a fork and scraping the inside to make sure that carmel is there. I srinle cinnamin on the top and chill. It is so wonderful. Is there a special name for this one?

At 3:23 PM, Anonymous Anonymous said...

thank you so much, Binnur.
This is the first time I make a wonderful sutlac with your recipe!
Tesekkur ederim :))
Ambrogio from Italy

At 9:30 PM, Anonymous Anonymous said...

What is half half Cream? I am from Australia and we dont have that product here, so i was wondering what else can i use in stead Half half cream can use jsut cream

At 11:11 AM, Blogger Binnur said...

In the United States and Canada, half and half is a mix of 1/2 whole milk and ½ cream, typically used as a cream in coffee.

At 4:36 PM, Anonymous Anonymous said...

Hi Binnur

Thanks for your site. Ramazan this year is going to be brilliant, my husband is in love with the food I cook know. I have 1 question, I cant find Cornstarch in London. Is there a subsitute i can use?

Thanks again

At 7:26 PM, Blogger Binnur said...

Hi Dilek,
You can use rice flour instead of corn starch. I hope you will enjoy the dishes that I am going to post during Ramazan:)

At 7:47 AM, Anonymous Veronique said...

In the UK cornstarch is called cornflour.

At 1:19 PM, Anonymous Rahat said...

Hi Binnur
The recipes you have provided are so mouthwatering. I especially love the rice pudding, so yummy after being cooked in the oven to brown on top.
Keep up the recipes.

At 4:49 AM, Anonymous Anonymous said...

Hello Binnur
We have just got back from Istanbul - and I just had to find a recipe for Firinda Sutlac. I tried another first and it was horrid - far too sweet and too much rice. So I decided
to try yours.. perfection. Thank you so much. I grilled the top and its lovely.
Ohhh I do so love this rice pudding :)

At 8:03 AM, Anonymous fida said...

hye binnur..i love to try it..but what kind of milk did u used?is it the fresh milk,evaporated milk or full cream milk the one with sugar?

At 10:37 AM, Blogger Binnur said...

It is pasteurized milk.

At 11:39 AM, Anonymous Anonymous said...

Tomorrow is Mothers Day in the UK.. and guess what I decided to make for the family, yes,Firinda Sutlac. I make your recipe regularly and its just the best ever.. and no, I don't have a Turkish bone in my body.. lol - just a love of great food...

At 5:56 AM, Anonymous Anonymous said...

Excuse me, is there a substitute for half and half cream? because half and half isn't available in China

At 4:10 PM, Blogger Binnur said...

You can use 3 1/2 cups whole milk instead of "3 cups whole milk, 1 cup half and half cream".

At 1:34 PM, Anonymous Anonymous said...

hi, I have looked at many different ways to make sutlac, some say short grain rice and some say long.??? would it be possible to use long grain rice?

At 7:58 PM, Blogger Binnur said...

My recipe is based on the use of short grain rice but if you like to use long grain, you can try:)

At 12:51 PM, Blogger Gemini said...

Dear Binnur,

I've always had difficulty cooking custards well, especially traditional Turkish dairy desserts, they seem easy, but they actually are not, you need the right recipe and your sutlac recipe is the one that worked for me and both my husband and my daughter are thankful. I noticed that you slightly revised this recipe, the previous one already worked great, but I'm sure this version is even better.
As a Turkish stay-at-home mom who lives in the United States and who loves cooking, I really do identify with you and I am proud of you. You've really been an inspiration to me to recently start my own blog ( If I ever use any of your recipes in my blog, I do link the recipe to your blog. I wish you continued success.

At 4:06 PM, Anonymous Anonymous said...

Dear Binur, can we use table cream or condensed milk instead of half and half cream? Thank you!

At 8:59 PM, Blogger Binnur said...

Sure, you can use table cream. If you use condensed milk you should adjust the amount of sugar:)

At 9:05 AM, Blogger Unknown said...

HI, Im Turkish married to an American I became addicted to your site , made Firin Sutlac for my father in law yesterday whose favorite dish is rice pudding , he said it was the best he had in his life , and that says a lot !!
Thanks a lot !!! I am buying a bunch of your books for myself and to give out as gifts to my dearest ones !!
Ahu Effrat

At 5:34 PM, Anonymous Anonymous said...

hello Binnur

just want to say i love your recipes has made my husband very happy!
Just wanted to ask you about the sutlac recipe, i need to make it for atleast 15 people, how many cups of rice, water, sugar and milk would i need to use? I am making this for tomorrow inshallah! thank you.

At 7:31 PM, Blogger Binnur said...

Just multiply the amount of ingredients by 3:)

At 6:05 PM, Anonymous Anonymous said...

can i use 2percent milk? and i don't have half and half, does coffee creamer work?

At 1:44 PM, Blogger Binnur said...

Sure, you can give it a try:) But I wouldn't change the recipe to have the traditional Turkish Pudding:)

At 10:58 PM, Anonymous Anonymous said...

Miss Binnur, thank you for your recipe. I had a small question about the baked sutlac. I put it in the oven on broil to get the brown top, but it seems the pudding rises and spills over the bowl before the top can brown. What am I doing wrong?

At 9:49 AM, Blogger Binnur said...

It is probably because you pour too much sutlac into the ovenproof dishes. Just fill 3/4 of the dishes with sutlac:)
The bowls should be placed on the middle rack, not on the top one:)

At 5:12 PM, Anonymous Anonymous said...

Hello, I was just wondering how long to typically leave in the refrigerator?


At 10:53 AM, Blogger Binnur said...

That depends; how long does milk last? In general, the pudding lasts only as long as the soonest expiring ingredient it is mixed with lasts.

At 2:10 PM, Anonymous Anonymous said...

the sutlac is very nice
thank you binnur! :)

At 10:48 AM, Anonymous Jessica said...

Merhaba Binnur,

This is my favorite Turkish Desert! However, I have made it a couple of times following your instructions in full and it never thickens properly... What would you recommend? If I should add more cornstarch, at what time would you suggest to do so?



At 9:14 PM, Blogger Binnur said...

Merhaba Jessica,
You can add a little bit more corn starch. Or, try to add the corn starch (dissolved in water) before the sutlac is cooked, stir and continue to cook until it is thickened.
I assume you followed the recipe exactly as it is:)
Take care,

At 4:29 PM, Anonymous Anonymous said...

Do we have to use cream? Can we just make it with milk?

At 5:03 PM, Blogger Binnur said...

You don't have to use cream:)

At 2:30 PM, Anonymous Anonymous said...

Everytime I try this recipe it doesn't seem to thicken... Any suggestions? I am in Canada and use all the ingredients and measurements to a tee.

Also, what brand of rice would you recommend? Perhaps this has something to do with it.


At 7:18 PM, Blogger Binnur said...

For every recipe I post on my site, I use Uncle Ben's converted, original:)
You can add one or two extra spoons of corn starch to make it thicker:)
Take care,

At 1:52 PM, Blogger Dan said...

Thanks, great recipe! Happy to have made my first successful sutlac!

At 8:00 PM, Blogger Kimberliss said...

Thankyou. I loved this recipe. My son and I are diehard rice pudding fans, but the last two (baked) ones I did turned out dry. This one is so smooth and creamy and relatively quick. I used arborio rice and a half cup of fresh pouring cream instead of half and half. I also halved the sugar. It was still delicious sweet and creamy. This will become a family favourite. Ate it hot as we couldnt wait for it to cool down :P


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