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Sütlaç (Rice Pudding)

Asia › Turkey
serves 6 55 min Easy 4 versions
Meat-free Vegetarian Baked Stovetop Grilled
Sütlaç tarifi
Sandstein · CC BY-SA 3.0

Sütlaç

One of 4 versions of Sütlaç (Rice Pudding) · the most complete write-up. The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 1 kilogram milk
  • 1 tea glass (100 ml) rice · large
  • 2 tea glass (100 ml) caster sugar · large
  • 2 tablespoon rice flour
  • 1 water glass (200 ml) water

How to make it

Open in kitchen mode
  1. Boil the picked-over, washed rice in 1 litre of water for about 20-25 minutes.
    25 min
  2. Drain it once cooked.
  3. Add the drained rice to 1 kilo of milk.
  4. Add the sugar as well and leave it to come to the boil.
  5. Slake the rice flour in 1 water glass of water.
  6. Warm it by taking a little of the milk, then pour it into the pan.
  7. Cook over a medium heat for 20 minutes until it thickens, stirring from time to time with a wooden spoon.
    20 min
  8. Pour into small earthenware dishes.
  9. If you like, put them in the oven and turn on the grill to catch the tops lightly.
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Sütlaç (Rice Pudding) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

On the hob base Baked Portuguese With sour cherries
Ingredient On the hob Baked Portuguese With sour cherries
rice ✓ ✓ ✓ —
vanilla — ✓ ✓ ✓
cornflour — ✓ ✓ —
orange — — ✓ ✓
water ✓ — ✓ —
butter — — — ✓
cinnamon — — ✓ —
cornflour — — — ✓
egg — — — ✓
gelatine — — — ✓
hazelnuts — — ✓ —
kirsch — — — ✓
long-grain rice — — — ✓
pistachios — — ✓ —
rice flour ✓ — — —
sour cherries — — — ✓

Baked

serves 6 40 min

Rice pudding bound with cornflour and baked in bowls; taken out just as the tops are about to catch.

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Portuguese

serves 8 1 hr

Rice pudding enriched with orange peel, flaked hazelnuts and pistachios; finished with cinnamon.

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With sour cherries

serves 10 1 hr 20 min

A moulded rice pudding set with gelatine and lightened with whisked egg white; served with a sour cherry sauce.

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