Turkish Sütlaç with Rose Water and Cinnamon
Creamy Turkish Rice Pudding
A delightful dessert combining creamy rice pudding with subtle rose water and warm cinnamon notes, a classic Turkish treat.
- 1 h 30 min
- 6
- Easy
Ingredients
For the Rice Pudding
For the Topping
Preparation
Cooking the Rice
Rinse the rice
Rinse the rice under cold water until the water runs clear.
Combine rice and water
In a large saucepan, add the rice and 1 cup of water.
Cook the rice
Bring to a simmer over medium heat and cook until the water is absorbed and the rice is tender, about 10 minutes.
Preparing the Pudding Base
Add milk to rice
Gradually add the whole milk to the cooked rice, stirring gently.
Boil and simmer
Bring the mixture to a gentle boil, then reduce to low heat, stirring occasionally for about 20 minutes.
Important: Do not leave the pot unattended; stir frequently to prevent the rice from sticking.
Combine sugar mix and flavorings
In a small bowl, mix the sugar and cornstarch with a little bit of milk from the saucepan, then stir this mixture into the pan along with the rose water and vanilla extract.
Pro Tip: Adjust the sugar to your preference, considering the sweetness of the rose water.
Cooking Process
Simmering
Continue to simmer the pudding while stirring gently to prevent burning for an additional 20-30 minutes until thick and creamy.
Final Touches
Once thickened, remove the saucepan from heat and let it cool slightly before pouring the pudding into serving bowls.
Plating & Serving
Turkish Sütlaç with Rose Water and Cinnamon
Turkish Sütlaç with Rose Water and Cinnamon
Serve
Serve the sütlaç warm or chilled in individual bowls, sprinkled with ground cinnamon and a few crushed pistachios for an extra touch.