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Desserts — Custards/Puddings
Recipe
Turkish Rice Pudding (Sutlac)
by mickeynurse on November 2, 2009 in Custards/Puddings, Desserts
Recipe Description
I had the pleasure of tasting Turkish Rice Pudding while having dinner with my aunt and uncle in the city. I don’t remember the name of the restaurant, but the pudding was amazing. It was sweet, creamy and dense and left you warm and content. I searched for a recipe and combined a bunch of recipes together. This is as close as I can remember it tasting.
Preparation Instructions
1. In a pot, place the water and the washed and drained rice. Put them over medium-high heat. After the rice comes to a boil, close the lid and put on low-medium heat. Stir occasionally with a wooden spoon. Simmer till a small amount of water remains. Basically, just make rice.
2. Next, add the milk, whisked egg yolk and sugar and stir. Dissolve the starch in 3 tablespoons of milk and add it to the rice pudding. Stir constantly.
3) When you see the bubbles on the surface, add the extracts and cook for 3 to 5 minutes over low heat or until rice is tender.
4) With a ladle, pour the Turkish rice pudding into small glass or porcelain bowls. Before serving, sprinkle some cinnamon or pomegranate pieces on top. Serve warm or chilled.
Ingredients
- ½ cups Rice (Short Or Long Grained) Washed And Drained
- 1 cup Water
- 2 cups Whole Milk (or 2% But Please Don't Use Skim)
- 1 whole Egg Yolk
- 8 Tablespoons Sugar
- 1-½ Tablespoon Cornstarch Dissolved In 3 Tablespoons Milk
- ½ teaspoons Vanilla Extract
- ½ teaspoons Almond Extract
- 1 dash Cinnamon
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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3 Comments | Be the first to comment!
Comments
hannyb on 11.9.2009
Having none, I had to skip the almond essence but despite that, this was still a creamy party for the mouth!
Looking forward to experiencing the nutty almond notes next time I make it.
Michigal on 11.25.2009
I loved that! I also added a few dashes of cardamom. I did use less sugar, though. Only about 5 tablespoons was enough for me, but that’s my taste.
Thanks for the great recipe!!
heidi wightman on 12.3.2010
I am a rice pudding fanatic, and I will try this recipe!!
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