Sütlaç: Turkish Rice Pudding
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Sütlaç — the Turkish rice pudding — achieves its characteristic skin through oven-grilling (fırın sütlaç): the individual clay bowls of set rice pudding are placed under a broiler until the surface develops a caramelised, brown-spotted skin. The skin is the technique and the flavour — the Maillard reaction on the milk-and-rice surface produces a depth impossible in ungrilled pudding. The contrast between the cold, creamy interior and the caramelised surface is the dish.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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