Baguhan
Turkish
Menemen (Turkish Scrambled Eggs)
Pinagmulan: Home cook
20 min2260 kcal
VegetarianWalang glutenHalal🌶️
Sütlaç (Turkish Baked Rice Pudding)
Rice simmered soft in sweet milk, thickened to a loose custard and poured into little dishes, then blistered brown on top in a hot oven and served cold — the milk pudding in every Turkish lokanta window.
Pinagmulan
Recipe ni Turkish home kitchens · 🏺 Traditional · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes
Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. There is no dedicated English Wikipedia article for sütlaç, so the general Rice pudding article — which documents the Turkish oven-browned sütlaç — is cited here rather than an invented URL. Quantities and step wording here are this book's own.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 60 min🍽 6 na serving🔥 230 kcal🇹🇷 Turkey
VegetarianWalang glutenWalang maniHalal
Mga hakbang
Rinse the rice, put it in a pot with the water, and simmer gently until the water is absorbed and the rice is soft, about 15 minutes.
Pour in most of the milk, keeping a small cupful back, and add a strip of lemon zest if using.
Bring to a gentle simmer, stirring often so the rice doesn't catch on the base.
Cook 15–20 minutes until the rice is very soft and the milk has reduced a little.
Stir in the sugar until it dissolves.
Whisk the cornflour smoothly into the reserved cold milk.
Pour this slurry into the simmering pudding, stirring constantly.
Keep stirring 3–5 minutes as it thickens to a loose, pourable custard.
💡 Stop while it still flows easily — it firms up a lot more as it cools, and overcooked pudding turns stodgy.
Ladle into individual heatproof dishes and smooth the tops.
For the classic browned skin, sit the dishes in a roasting tray of hot water and bake at 220°C, or slide them under a hot grill, until the tops are blistered brown in patches.
Cool, then chill at least 2 hours until set and cold.
Serve cold, dusted with cinnamon.
💡 Mga tip
- Stir often while it cooks so the milk and rice never scorch on the bottom — a burnt base flavours the whole pot.
- No oven? It is perfectly good unbrowned — just chill and serve, the way sütlaç is often eaten at home.
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