{"id":8660,"date":"2026-10-27T13:27:30","date_gmt":"2026-10-27T04:27:30","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8660"},"modified":"2026-10-31T19:11:07","modified_gmt":"2026-10-31T10:11:07","slug":"sutlac","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/sutlac\/","title":{"rendered":"S\u00fctla\u00e7"},"content":{"rendered":"\n

S\u00fctla\u00e7 is a Turkish milk dessert made by simmering rice in milk. The milk is thickened while the rice grains remain intact, and the mixture is poured into bowls and cooled. Besides sweet versions made with sugar, some places make an unsweetened version and combine it with another sweet.<\/p>\n

Thickening the milk while keeping the rice grains<\/h2>\n

In one method, the rice is first cooked in water, then milk and starch dissolved in water are added and the mixture is heated further. Sugar, lemon zest and the like are added, the mixture is poured into bowls, and cinnamon is sprinkled on top. The starch thickens the milk and, with the rice grains still intact, brings the pudding to a soft consistency that can be scooped with a spoon. Methods vary, however, and the use of starch cannot be considered a requirement for all s\u00fctla\u00e7.<\/p>\n

\"An
An example of Ceylon cinnamon sticks and ground cinnamon. Location unknown. Photo: Simon A. Eugster \/ Source<\/a> \/ CC BY-SA 3.0<\/a>. Focus stack of 31 images. Image used as provided by the source; no content modifications after retrieval.<\/figcaption><\/figure>\n

Mountain milk and a browned top<\/h2>\n

Hamsik\u00f6y, in the mountains of Trabzon Province in the Black Sea Region, is known for s\u00fctla\u00e7 made with local milk. In the method described in its geographical indication registration document, rice is added to boiled milk and stirred so as not to break the grains, and sugar and salt are added once the rice is cooked. No starch is added; the milk and rice are simmered slowly until thickened. It is eaten either warm or chilled, with hazelnuts or cinnamon added to taste. Hamsik\u00f6y lies on the northern side of Mount Zigana, and dairy cows are raised on rainy mountain pastures. Local makers say that this milk is an important part of the flavor.<\/p>\n

Nazmi Kayukcu, who has made this sweet for many years, values a method based on milk, rice, and sugar, while also presenting today’s ways of serving it, such as browning the top in an earthenware dish or adding hazelnuts.<\/p>\n

Some versions have a browned top. In one example presented by the Ministry of Culture and Tourism, a small amount of s\u00fctla\u00e7 is mixed with egg and spread over the surface in the dish, which is then browned in the oven. The toasty aroma of the browned surface is added to the softness of the milk and rice beneath.<\/p>\n

\"S\u00fctla\u00e7
S\u00fctla\u00e7 baked in an earthenware dish. 2017, location unknown. Photo: E4024 \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version from the source; no content modifications after retrieval.<\/figcaption><\/figure>\n
\"S\u00fctla\u00e7
S\u00fctla\u00e7 served in a bowl. 2017-09-05, location unknown. Photo: E4024 \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Downscaled version from the source; no content modifications after retrieval.<\/figcaption><\/figure>\n

White milk and the sweetness of zerde<\/h2>\n

In Mardin in the southeast, there is an example in which s\u00fctla\u00e7 cooked from only milk and rice is poured into a bowl until it is half full and cooled, and zerde<\/a>, made with water, rice, sugar, and allspice, is layered on top. The upper layer is poured only after the lower milk layer has cooled thoroughly, so that two different flavors can be enjoyed in one bowl. In Gaziantep as well, unsweetened s\u00fctla\u00e7 and zerde are combined on festive days.<\/p>\n

In parts of Anatolia, it is also called s\u00fctl\u00fc or s\u00fctl\u00fc a\u015f. Both names contain the word for milk, reflecting the nature of this sweet as rice cooked in milk.<\/p>\n

Glossary<\/h2>\n

Allspice<\/strong>: A spice made from dried fruit.<\/p>

S\u00fctl\u00fc<\/strong>: A name used for s\u00fctla\u00e7 in parts of Anatolia.<\/p>

S\u00fctl\u00fc a\u015f<\/strong>: A regional name for s\u00fctla\u00e7, meaning a food made with milk.<\/p>

Nazmi Kayukcu<\/strong>: A maker of the local s\u00fctla\u00e7.<\/p>\n","protected":false},"excerpt":{"rendered":"

S\u00fctla\u00e7 is a Turkish milk dessert made by simmering rice in milk. The milk is thickened while the rice grains remain intact, and the mixture is poured into bowls and cooled. Besides sweet versions made with sugar, some places make an unsweetened version and combine it with another sweet.<\/p>\n","protected":false},"featured_media":7903,"menu_order":431,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"S\u00fctla\u00e7","subtitle":"Ingredients and Preparation of S\u00fctla\u00e7","topics":"Simmering rice and milk to a spoonable softness \/ Methods that use starch \/ The milk and rice of Hamsik\u00f6y","country":"T\u00fcrkiye (various regions, including the Black Sea coast)","show_toc":true,"ingredients":["cream","grain"],"texture":[],"occasion":[],"method":["baked","cooked"],"season":[]},"footnotes":""},"sweetlore_category":[164],"class_list":["post-8660","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t