Monthly Archives: October 2013

Turkish Style Baked Rice Pudding-(Sutlac)


Turkish cuisine has a variety of milk-based desserts. Baked rice pudding is one of the famous one in our cuisine. It is easily found in almost all Turkish restaurants and generally preferred by Turkish women to serve to their guests. Baked rice pudding is a light, delicious, and healthy dessert that served after a meal. The traditional bowl to serve baked rice pudding is clay cup. I was planning to bring these cups from Turkey, but I was lucky that I found it in US. It is easy to make baked rice pudding. There are two steps for baked rice pudding;

The pudding is first cooked on the stove, then the clay cups are baked in the oven until the tops are very brown.


  • 1 liter whole milk
  • ½ cup uncooked rice
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 egg yolk, beaten


  • Wash the rice and place it in a large saucepan with enough water to cover it by about ½ inch. Bring it to a boil and reduce the heat. Let the rice simmer gently until the rice is soft.
  • Using a whisk, mix together the milk, sugar, corn starch, yolk and vanilla extract. Then add this mixture to the rice. Bring them to a boil. Reduce the heat and let it boil very gently for about ten minutes. Continue stirring the pudding until scalding.
  • When the pudding thickens, continue to stir and cook for about two minutes more. Remove from the heat and fill small, ovenproof dessert cups, clay cups or disposable aluminum pudding cups with the hot mixture.
  • Fill the tray with water about 1/2 inch then place  pudding cups. Bake them in a 360° F oven until the tops are nicely browned. Let the cups cool at room temperature then refrigerate them for several hours before serving.



Semolina Porridge with Strawberry Sauce and Ladyfingers- (Cilek Soslu Kedi Dilli Irmik Tatlisi)


I am back again with a delicious light strawberry dessert recipe. I was away from my blog for two months when I was in Turkey. My brother got married and I was pretty busy during that time. As you can guess I didn’t cook while I was in Turkey and I ate too much Turkish food 😉 Now I’m back to share my recipes. Also I will share some pictures my Turkey trip later. Keep checking here. 😉


For Semolina Porridge

  • 7 cups of milk
  • 9 tbsps semolina
  • 1 cup white sugar
  • 1 package of ladyfingers

For Wetting Ladyfingers:

  • 1/2 cup of water
  • 3 tbsps white sugar
  • 10 pieces of pureed strawberries

Strawberry sauce:

  • 2 cups of strawberry pureed
  • 2 tbsps cornstarch
  • 3 tbsps white sugar


  • To prepare  semolina porridge, in a pot combine milk, semolina and sugar. Cook and stir until mixture thickens enough.
  • While cooking semolina porridge, in the mean time mix all wetting ingredients to soak ladyfingers.
  • Pour half of the semolina porridge into rectangular shape pyrex.
  • Then dip and wet each ladyfinger with wetting sauce. Make a layer with wet ladyfingers on semolina porridge. When you are done with ladyfingers pour remain semolina porridge on top.
  • Lastly, in a pot combine all sauce ingredients. Cook until it thickens. Then place on top of semolina porridge.
  • Cover the dessert with plastic wrap and refrigerate for at least 6 hours, or overnight, before serving.