Snack · 70 min · turkish

Sutlac (Baked Rice Pudding)

Rice does the heavy lifting here, with milk rounding it out. A Turkish snack that takes 70 minutes, start to finish. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 0.5 cup Rice
• 5 cups Milk
• 0.75 cup Sugar
• 1 Egg yolk
• 2 tbsp Cornstarch
• 1 tsp Vanilla
• 1 tsp Cinnamon
• 0.25 tsp Salt

Steps

1. Simmer the rice in 2 cups of water until very soft and the water is absorbed — overcooked rice makes the creamiest sutlac.
2. Add the milk and simmer gently 20 minutes, stirring often, until the mixture thickens slightly. Do not let it boil hard or the milk scorches.
3. Whisk the yolk, cornstarch, and sugar with a ladle of hot milk, then stream it back into the pot, whisking constantly. Simmer 5 minutes until it coats a spoon. Stir in the vanilla.
4. Ladle into oven-safe ramekins set in a baking pan. Pour boiling water into the pan to come halfway up the ramekins.
5. Broil 5 to 8 minutes, watching like a hawk, until the tops blister and caramelize in spots — those burnished patches are the signature.
6. Cool to room temperature, then chill. Dust with cinnamon before serving. Sutlac is always served cold, with the skin on top prized, not skimmed.

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