The first food we meet as babies is milk. Then cow's milk replaces breast milk directly. Perhaps for this reason, the first known desserts in history are also milk-based desserts.

Among our milk-based desserts, perhaps the most well-known and loved is sütlaç (rica pudding). It is thought that sütlaç originated from preparing a dessert with milk, sugar, and rice for someone with an upset stomach. This dessert, considered medicinal because of the milk, is called "sütlü aş" which means ‘’milk-based dish.’’

In the Divan-ü Lügat-it Türk (Compendium of the Turkic Dialects), a dessert called "Uwa" is mentioned. The recipe is given as follows: "After the rice is cooked, it is placed in cold water; then the water is drained, sugar is added, and it is eaten cold."

Rice pudding, known as "sütlü aş" or "sütlü pirinç" (milk rice) first appeared in medical books in the 15th century.

Over time, sütlaç began to find its place in Western kitchens and was first tried in Italy outside of the Ottoman Empire. Italians described sütlaç as "riso turchesco," meaning Turkish-style rice. Later, sütlaç began to spread around the world by being served to guests at the wedding of Ercole d'Este, Duke of Ferrara, and Renée of France, daughter of King Louis XII of France. During those times, the high price of sugar indicated that sütlaç was actually a dessert for the elite. In Turkey, sütlaç was also a prestigious dessert served at palace tables.

This dessert, inherited from the Ottoman Empire, is now consumed in Western and Northern European countries as well. Especially in Scandinavian countries, it is served with roasted almonds and cinnamon on New Year's Eve. In our country, sütlaç is cooked both in a pot and in the oven, and it is thickened to the desired consistency according to original recipes.

In Turkey, mothers usually prepare it in a pot and serve it to us after it cools nicely in the refrigerator. In restaurants, the baked version is usually served. I will give you both recipes. You can discover which method is most suitable and delicious for you by trying the recipes. Although sütlaç may seem like a dessert with few ingredients and very simple to make, achieving the right consistency is actually quite difficult. The skill lies in being able to prepare a sütlaç with a good consistency without using thickeners such as starch or rice flour.

Ingredients for starch-free homemade Sütlaç (Rice Pudding)

  • 1 liter of milk
  • 1 cups of washed rice (do not wash a lot, we need the starch of the rice, do not remove them all.)
  • 1 cup of sugar
  • 1 packet of vanilla sugar
  • 4 cups of water

Instructions

  • First, take 1 cups of washed rice in our pot.
  • Add 4 cups of water and cook over medium heat until it boils, then simmer until the water is absorbed.(Stir occasionally to prevent sticking to the bottom)
  • After the rice has absorbed the water, add 1 liter of milk to the pot and stir over medium heat until it boils.
  • Then, add 1 cup of sugar and 1 packet of vanilla sugar to taste, and turn off the heat after 5 minutes.
  • Pour into bowls, let it cool, and refrigerate overnight. (you can sweeten and garnish with cinnamon at serving time.)

Ingredients for baked Sütlaç

  • 5 cups of milk
  • 1 cup of granulated sugar
  • 3 tablespoons of wheat starch
  • 1/2 cup of rice
  • 2 cups of water for boiling the rice

How to make baked Sütlaç

  • In a small saucepan, take half cup of rice and 2 cups of water, and boil the rice until it softens and absorbs the water.
  • Let it cool.
  • In a medium-sized saucepan, whisk together the milk, starch, and sugar thoroughly.
  • Add the boiled rice to the mixture.
  • Bring the milk to a boil over high heat, then reduce to medium heat and cook until it thickens.
  • The consistency should be slightly runnier than custard; you'll feel it thickening as you stir.
  • Once it reaches the desired consistency, distribute the rice pudding into ovenproof dishes, leaving about 1 inch of space at the top, and place them in a baking tray.
  • Turn on the grill in the oven and place the rice puddings on the top rack.
  • Add about 1 liter of water to the tray.
  • Bake the rice puddings until the tops are golden brown.
  • Carefully remove them from the oven, being mindful of the hot water.
  • Let them rest until they reach room temperature.
  • You can refrigerate them before serving if desired. I strongly recommend sprinkling roasted chopped hazelnuts on top when serving!