My husband and I craved for Turkish rice pudding last night. That is called “Sutlac” in Turkish. Luckily we had all ingredients, so baked it. But we didn’t eat until today as we had to wait until they get cold enough. If you try this recipe, I’m sure this will be your favorite dairy dessert.
Turkish rice pudding is a traditional dessert of Turkish cuisine. Some of us cook it on the heat, some prefers burning its top in oven after cooking it on heat. In either ways, everyone agrees it has a wonderful taste. You may crave for it even while you have it in your mouth.
• 1lt milk
• 1 cup sugar
• 1,5 tbsp rice flour
• 1,5 tbsp wheat starch
• 1,5 tbsp rice
• 2 tbsp cream
• 1 teaspoon vanilla
• 1 yolk
• 1 cup water
• 1 teaspoon butter
At the very beginning, put the rice in a very small pot and pour 1 cup water into it. You will boil it until you finish the rest of preperation. At the end of boiling, it should be like mush (should still have little water in it, not like rice in pilaf). (Never stir it)
Put milk and sugar in a pot and cook it over medium heat.
In a bowl, put rice flour and starch and add 3 tbsp milk(while it is stil cold) and a little water (about 3 tbsp or so). Mix them together until rice flour and starch get lost, the mixture will be like soup, neither creamy nor watery.
In another bowl, mix the yolk and add it in rice flour and starch mixture. Put 1 teaspoon butter in it.
Now check the sugar and milk over medium heat and stir until it boils. When it starts to boil, pour the mixture above little by little and keep stirring quickly. After a few minutes, add rice mush in it. Keep stirring all the mixture in the pot until it boils and and gets dense.
Finally, when it becomes like puding, add vanilla and cream into it. Take the heat off.
Pour it into small ovenproof bowls and wait until they get cold.
(You can also serve it after you wait these bowls in refrigerator for some hours. But if you want to reach the utmost taste, you should do the last step.)
When the bowls lose their heat, put some water in the oven tray. And place the bowls in this tray. Water in the oven tray should cover the body of bowls. The purpose to put rice pudding in oven is to burn the top, not to cook whole. That’s why we put water in the tray.
Preheat the oven to 200 C and place the oven tray in it. (be very careful not to have an accident). And bake it until the top of pudding has a brown or dark brown color (at least 40 minutes.)
After they reach the color you want, take the bowls out and let them get cold. When they get cold, place them in refrigerator and serve it cold.
Some Turkish restaurants serve it with pounded nuts or pistachio, but I like it single.