Burnt Rice Pudding

Fırında sütlaç


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Sweet rice puddings are popular desserts, and always served cold. Zerde, a delicately flavoured pudding with currants and pine nuts and coloured with saffron, is served at weddings and circumcision feasts, and keşme bulamaci, a spicy bulgur pudding, is eaten as a snack in eastern and southeastern Anatolia. Sütlaç, the classic rice pudding from the Ottoman Palace kitchens, is often flavoured with rose-water and chilled or, as in this recipe, served with the top browned or burnt in a high oven or under the grill. Sütlaç should be moist and creamy.


  • 8 oz/225 g short-grain or pudding rice
  • 2 pints/1.2 litres milk
  • 1 lb/450 g sugar
  • 1-2 teaspoons vanilla essence


  • Preheat oven, if using, to 450F/Mark 8/230C
  • If the rice is sturdy and starchy, soak it for 30 minutes. Drain and rinse well. Put it in a pan and cover with just enough water. Bring it to the boil and cook, uncovered, until almost all the water has been absorbed. Stir in the milk and simmer gently, uncovered, until the mixture thickens. Add the sugar and cook gently for 20-25 minutes, stirring from time to time until it begins to thicken — it should be slightly thicker than pouring consistency, but not solid.
  • Stir in the vanilla essence, then tip the mixture into a deep oven-proof dish. Brown the top in the oven, or burn it under a conventional grill. Serve at room temperature or slightly chilled.