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Turkish Rice Pudding (Sutlac)
Submitted by mickeynurse on November 2, 2009 in Custards/Puddings, Desserts
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 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.
