Sutlac, Turkish Rice Pudding in other words, is a traditional milk pudding dish with rice that has been enjoyed for generations. With its creamy texture and and comforting flavors, Sutlac is a favorite dessert during family gatherings. Whether you enjoy it chilled on hot summer days, or slightly warm for a cozy treat, Sutlac never fails to satify.
Ingredients
Sutlac is one of the best examples of how a few ingredients can create a special dessert. Made with just milk, rice, and sugar, this dessert showcases that simplicity can be also delicious. The key to a perfect Sutlac lies in balancing the ingredients and being patient during the cooking process.
Milk: Since Sutlac is a milk pudding, milk is the main ingredient in the recipe. Adding too much milk can make your Sutlac more liquid than expected, but still, it will be tasty and edible.
Rice: To give more consistency and creamier texture, rice is added into milk pudding.
Strach: Preventing Sutlac to get fluid, starch can be added. Traditionally, wheat starch is used, but you can use cornstarch instead. If you like to have less consistency, you can skip adding the starch, since the starch from the rice will be enough.
Sugar: Just like for every dessert, granulated sugar is used to add sweet taste into the Sutlac. You can add more or less amounts, depending on your sweetness preferences.
Water: Warm water is used to cook rice, so that the rice will get soften and melt in the mouth while eating Sutlac. Also, if you are going to use starch, a cup of water is used to dissolve it.
How to Make Sutlac?
Cook the Rice: Start by preparing the rice. Rinse it under cold water first. Then, place the rice in a medium-sized pan, and pour in 500 mililiter of water. Cook over medium heat until the rice softens, and absorbs most of the water. This will take about 10 minutes.
Prepare the Pudding: Grab another pan and fill it with 1 liter of milk. Bring milk to a boil over medium-high heat. Keep an eye on it to prevent overflow. When it start boiling, lower the heat, and add the cooked rice. Simmer for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Dissolve wheat starch with water in a small bowl, and pour in the mixture into the pudding slowly. Add the sugar and stir until the sugar is fully melted.
Cool and Serve: Remove the Sutlac from the heat and pour it into individual serving bowls. Let it cool to room temperaure, and then refrigerate for a few hours. Before serving, you can sprinkle ground cinnamon, or ground hazelnut.
Sutlac is a simple, yet delicious and creamy dessert. Try it out to cherish yourself and your family with a light dessert. Until next time, keep coloring your plates!
Ingredients
- 1 litre whole milk
- 100 grams short-grain rice
- 180 grams granulated sugar
- 1 tablespoon wheat starch
- 400 mililiter warm water
- 150 mililiter water (for dissolving the starch)
Instructions
- Rinse the rice under cold water and place it in a medium-sized pot. Pour in the warm water, and cook over medium heat until the rice softens and absorbs the water. This will take 10-15 minutes.
- Grab another pan and bring milk to a boil. When it starts boiling, lower the heat, and add the cooked rice into the milk. Simmer for about 20 minutes, stirring occasionally to prevent the rice sticking to the bottom.
- Dissolve the wheat starch in a small amount of water. Pour it into the mixture. Add the sugar and keep strring until sugar is fully dissolved.
- When it reaches the desired consistency, remove the pan from the heat and pour rice pudding into individual serving bowls.
- Let it cool to room temperature, and then refrigerate for a few hours before serving.
- For the toppins, you can use cinnamon or ground hazelnuts while serving.
Notes
- Rice Type: Use short-grain rice for a creamier texture, as it releases more starch during cooking.
- Starch: If you prefer a thicker pudding, adding a tablespoon of cornstarch can help achieve the desired thickness. However, traditional sutlac can be made without it, relying solely on the rice starch.
- Stirring: Regular stirring is crucial, especially after adding the milk, to prevent the rice from sticking to the bottom of the pot.
- Sweetness: Adjust the sugar to your taste. Some prefer a sweeter pudding, while others enjoy a more subtle sweetness.
- Garnishing: Ground cinnamon is the traditional garnish, but you can also try adding a few chopped nuts, such as pistachios or hazelnuts, for extra flavor and texture.
- Serving: Sutlac is best served chilled, making it a refreshing dessert for warm days. However, it can also be enjoyed warm for a comforting treat.