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Sütlü aş (milk-rice pudding)

Whole recipeFrom: Turabi Efendi, Turkish Cookery Book (1864)

Ingredients

  • 170 gRice
  • 1,611 gMilk

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Milk90%
  2. Rice10%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the rice, scald it and drain.

  2. Put the milk in a pot on the stove. When it starts boiling, stir in the rice and cook at a simmer until it is very soft.

  3. Remove from the heat and transfer to a pie dish. Set it over a very gentle charcoal fire banked with ashes, or at the side of the stove, for about 15 minutes; a layer of cream will form on the rice.

    15 min

  4. Serve once cool.

Where this recipe comes from

From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.

Last changed: November 1, 2026

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