Sütlaç is a light dessert originated in Ottoman cuisine. The rumor goes that it was flavored with rose water in palace kitchens, but in my kitchen I skipped that ingredient. If you want to try the original taste, add 2-3 tsp rose water to milk.
1 lt (32 oz.) milk
1/2 cup white rice
1 cup white sugar
1/4 cup corn flour or corn starch
1 tsp vanilla extract
-Wash the rice and boil it with 2 cups of water until water is soaked
-Put rice, milk, sugar, and vanilla extract in a pot and stir on low. Keep stirring for 20-30 minutes more after it starts boiling.
-Mix corn starch with a little bit of water until the mixture is smooth. Then, add this mixture to the pot. Stir for 4-5 minutes.
-Now you need to decide whether you want to have regular sütlaç or baked one. If you want regular rice pudding, pour the pudding into bowls and serve cold with cinnamon sprinkled on top. However, if you want baked rice pudding, pick oven safe bowls, put put pudding in them, and then broil them until the top is brown, dark brown. Chill and serve.
-Another way to make baked rice pudding is to mix 2 tbsp of pudding (after you turn off the heat stove) with one egg yolk, and spread this mix lightly and evenly on the pudding after pouring them in bowls. If you broil sütlaç with the eggy mixture on top, you'll have a more flavorsome pudding.
See also Rice Pudding with Gum Mastic
foodbuzz
to see all the recipes
recipe categories
Turkish recipes to your inbox
subscribe
Posts
Comments
more turkish recipes @
more recipes @
First, welcome back! :) Have been missing u!
Second, the pudding looks so yummy. One question though, what type of rice should I use? Long-grain or short-grain? And can I add orange blossom water to it? TIA!
been missing you and your great food!
Me too, want to know what type of rice you use... I have Italian riso carnaroli at home.
It's best to use short grain rice for this pudding. And risotto rice is fine, too.
I'm sorry it didn't go quite well during baking. I wonder what happened? Did it burn or not get roasted on top, at all?
the funny thing is that it got a beautiful brown color on the top, it didnt manage to burn (the way i actually like) it all just went over the pots - the sutlac just run away all over the oven :)
but i will try once again..
May I know how much is a cup in your recipes? I've tried googling but it seems to vary according to type of cups used.
Thanks in advance!
I use a regular cup which is 16 table spoons or 240 ml.