Tuesday, September 28, 2010

Turkish Rice Pudding (Sutlac)



Puddings and custards may seem like simple desserts, but, in my opinion, they actually require precise recipes and experience, and have their own magical and comforting taste. Learning how to make them properly has been and still is a challenge for me.

But I believe I got this one right. This is a traditional Turkish pudding called Sutlac which you can always find at traditional diners in Turkey. Some say this name is a combination of the words Sut=Milk and As=Food. Others say it is a combination of Sut=Milk and Ilac=Medicine, meaning it is so good it works like a medicine for you. It is a light dessert that is easy on your digestive system.

Both my family and I enjoy this recipe which I obtained from another food blog called Binnur's Turkish Cookbook. Binnur is a great lady, you should definitely check out her blog for traditional Turkish recipes, because they work. I believe she slightly revised her recipe which you can find within this link http://www.turkishcookbook.com/2006/09/turkish-rice-pudding.php , I'm just going with her previous version here:


Ingredients: (Serves 6-8)

  • 1/3 cup rice, washed and drained
  • 1 1/2 cups water
  • 4 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 3 tbsp cornstarch or rice flour
  • 1 tsp vanilla extract or vanilla powder
  • Pinch of salt
  • Ground cinnamon, for sprinkling (optional)

Directions:

  • Put rice and water in a pot, bring to a boil over high heat. Lower the heat, cover and cook for 25 min. Drain rice and put back into the pot.
  • Add 4 cups of the milk and sugar to rice and bring to a boil over medium heat, stirring occasionally.
  • Meanwhile dissolve the cornstarch in the remaining 1/2 cup milk (milk should be cold) and gradually add to the boiling mixture, stirring constantly.
  • Lower the heat to medium low, add salt and vanilla and simmer for 15 min, stirring frequently.
  • Pour the pudding into serving bowls, let them cool down to room temperature, then put into the fridge to chill for at least 2-3 hours. Serve cold with a little sprinkle of cinnamon.

Additional notes:

Keep the pot uncovered after adding the milk, milk can very quickly expand and boil over.

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