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Turkish Rice Pudding (Sutlac)

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Level: Easy

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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.

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

Preparation

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.

4 Comments

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Nourishing Greens (Sevgi) on 8.10.2014

This is one of my favorites!

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heidi wightman on 12.3.2010

I am a rice pudding fanatic, and I will try this recipe!!

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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!!

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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.

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