Sütkaç Calories

Sütkaç is made by cooking rice until tender, then simmering it with milk and sugar until the mixture thickens. It is portioned into bowls and chilled; stirring as it cooks helps prevent scorching.

Sütkaç, as described here, is the same basic kind of Turkish rice pudding commonly called sütlaç. Names and small recipe details can vary by region or household.

Sütkaç is cooked on the stove, and some versions are then placed under a hot grill or in an oven to brown the surface. The browned finish is optional rather than necessary.

Sütkaç can stay runny if the rice has not softened fully or the milk mixture has not simmered long enough to thicken. Cook it gently until it coats a spoon, keeping in mind that it thickens further as it cools.

Sütkaç is most commonly served cold. Chilling lets the pudding set and makes it easier to serve, while a lightly warm bowl is also fine if you prefer a softer, looser texture.

Cinnamon is a common topping for Sütkaç, while oven-browned versions are often served without anything added. Sprinkle cinnamon just before serving so moisture does not soften the pudding’s surface.

Use a heavy-based saucepan and stir Sütkaç regularly, especially after adding the milk and sugar. Gentle heat matters: a rapidly boiling milk mixture is more likely to catch on the bottom.

Sütkaç keeps for about three days in a covered container in the refrigerator. Chill it promptly after cooking, and discard it if it develops an unusual smell, appearance or texture.

Yes, but freezing can make Sütkaç watery or grainy when thawed because the milk and rice may separate. Thaw it in the refrigerator and stir before serving; for the best texture, eat it fresh.