Turkish sütlaç is deliberately simple: rice, milk and sugar become a creamy dessert that is equally good chilled or lightly caramelized under the broiler. For the classic finish, use small ovenproof clay dishes and let the surface take on a few dark golden spots.

INGREDIENTS

• 4¼ cups milk
• ¾ cup rice
• 1 cup granulated sugar
• 2 tbsp rice flour
• 1 cup water

PREPARATION

1. Rinse the rice thoroughly.
2. Place it in a pot with about 4 cups water and simmer until tender, about 20–25 minutes.
3. Add the cooked rice to the milk.,
4. Stir in the sugar and bring the mixture to a gentle simmer.
5. Mix the rice flour with 1 cup water until smooth.
6. Whisk a little hot milk mixture into the rice-flour slurry.
7. Slowly pour it back into the pot while stirring.
8. Cook over medium heat for about 20 minutes, stirring occasionally, until thickened.
9. Divide into small ovenproof dishes.
10. Chill, or place under a hot broiler until the tops develop golden-brown spots.
11. Serve cold.

STRUCTURED METADATA

Prep Time: 10 minutes

Cook Time: 40 minutes

Chill Time: 2 hours

Servings: 6

Calories: ~260 kcal per serving

Difficulty: Easy