SÜTLAÇ (TURKISH RICE PUDDING): TRADITIONAL RECIPE & ESSENTIAL COOKING TIPS
FULL RECIPE FOR SÜTLAÇ
Ingredients
For pre-cooking:
1 cup calrose rice
3 cups water
For main cooking:
2 L milk (45% organic)
3 cups of sugar
For consistency:
1 tbsp flour
1 tbsp corn starch
2 cups water
1 tsp vanilla
Directions
PRE-COOKING
Set the stove at medium-high heat; place a large and deep pot on it
Pour 3 cups of water into the cooking pot
Wash and drain the rice, then, add into the pot and cover with a lid
Bring the mixture to a boil and then, cook for 15 minutes while stirring occasionally, until the rice absorbs all the water and becomes very soft
MAIN COOKING
Once the rice has softened, add 2 litres of cold milk into the pot
After adding the milk make sure to stir the mixture continuously until the end of the cooking process.
Otherwise, the milk will burn on the bottom of the pot and this will yield undesirable results for the dessert
Sütlaç is a simple and yet an elegant dessert.
Milk is the most important ingredient. Therefore, there are two essentials for success:
1. Using a good quality, fatty milk
2. Maintaining the quality of the milk during the cooking process: do not burn the milk!!
Once the mixture boils again, cook for 10 more minutes on medium heat, while stirring continuously
Then, add 3 cups of sugar into the pot and continue to stir the mixture
Sugar will dilute the mixture once it melts completely
At that stage, in a separate bowl, mix 1 tbsp of flour, 1 tbsp of corn starch, and 2 cups of water, whisk to dissolve the lumps
Then, add a couple tablespoon of hot milk from the pot into the flour-starch mixture.This process warming up the cold mixture and provide a smoothly combine the cold and hot ingredients
Then, slowly pour the warmed mixture into the pot. You can use a sieve to catch the un-dissolved lumps
Now, the mixture will thicken quickly, so, lower the heat and begin stirring it faster (and still continuously)
Once it begins to boil again, cook for 5-7 minutes and turn off the stove
Add 1 teaspoon of vanillin and mix well
When the SÜTLAÇ is cooked, its consistency will resemble a pudding with texture and its delicious aroma will spread throughout the house
Pour the sütlaç into small bowls while it is still hot to achieve a smooth surface on the portions Its outstanding flavour is developed over the course of 2 hours, through pursuing a precise and arduous cooking process
A very thin layer of burned milk on the bottom of the pot shows the reward of hard work!
BAKING
For preparing the BAKING SÜTLAÇ, place the oven-safe portion bowls into an oven tray
Add ~4 cups of ice cubs between the bowls and pour some cold water into the tray. Make sure, the portion bowls are submerged half way in the water
Heat the oven to 400 °F or 200 °C then, place the tray into the hot oven
Bake the sütlaç for 20 minutes; until their top surface becomes golden
You could broil them for 3 more minutes if you desire a browner colour
Then, let the sütlaç bowls cool down to room temperature
STORE & CHILL
Sütlaç should be chilled before serving
Seal the serving bowls using food wrap to keep its creamy texture
Then, store them in the refrigerator for a minimum of 4 hours or overnight, before serving
SERVING
Traditionally, Sütlaç can be served either a light dessert or a delicious snack
Regular (unbaked) sütlaç is served with a touch of cinnamon.. Show your style!!
Proudly serve each portion based on your guests’ desire!!
Baked sütlaç becomes a feast with the addition of a scoop of ice cream!
Indulge yourself and your loved ones in this snowy, milky, and creamy flavor explosion…!!!
You will be surprised how fast the bowls are emptied!!
SÜTLAÇ transfers the oldest dessert tradition to the latterdays
Enjoy this evolved, delicate, and heavenly flavor
Afiyet Olsun! (Bon Appetite)
Best way to say thank you; SUBSCRIBE
Ingredients
For pre-cooking:
1 cup calrose rice
3 cups water
For main cooking:
2 L milk (45% organic)
3 cups of sugar
For consistency:
1 tbsp flour
1 tbsp corn starch
2 cups water
1 tsp vanilla
Directions
PRE-COOKING
Set the stove at medium-high heat; place a large and deep pot on it
Pour 3 cups of water into the cooking pot
Wash and drain the rice, then, add into the pot and cover with a lid
Bring the mixture to a boil and then, cook for 15 minutes while stirring occasionally, until the rice absorbs all the water and becomes very soft
MAIN COOKING
Once the rice has softened, add 2 litres of cold milk into the pot
After adding the milk make sure to stir the mixture continuously until the end of the cooking process.
Otherwise, the milk will burn on the bottom of the pot and this will yield undesirable results for the dessert
Sütlaç is a simple and yet an elegant dessert.
Milk is the most important ingredient. Therefore, there are two essentials for success:
1. Using a good quality, fatty milk
2. Maintaining the quality of the milk during the cooking process: do not burn the milk!!
Once the mixture boils again, cook for 10 more minutes on medium heat, while stirring continuously
Then, add 3 cups of sugar into the pot and continue to stir the mixture
Sugar will dilute the mixture once it melts completely
At that stage, in a separate bowl, mix 1 tbsp of flour, 1 tbsp of corn starch, and 2 cups of water, whisk to dissolve the lumps
Then, add a couple tablespoon of hot milk from the pot into the flour-starch mixture.This process warming up the cold mixture and provide a smoothly combine the cold and hot ingredients
Then, slowly pour the warmed mixture into the pot. You can use a sieve to catch the un-dissolved lumps
Now, the mixture will thicken quickly, so, lower the heat and begin stirring it faster (and still continuously)
Once it begins to boil again, cook for 5-7 minutes and turn off the stove
Add 1 teaspoon of vanillin and mix well
When the SÜTLAÇ is cooked, its consistency will resemble a pudding with texture and its delicious aroma will spread throughout the house
Pour the sütlaç into small bowls while it is still hot to achieve a smooth surface on the portions Its outstanding flavour is developed over the course of 2 hours, through pursuing a precise and arduous cooking process
A very thin layer of burned milk on the bottom of the pot shows the reward of hard work!
BAKING
For preparing the BAKING SÜTLAÇ, place the oven-safe portion bowls into an oven tray
Add ~4 cups of ice cubs between the bowls and pour some cold water into the tray. Make sure, the portion bowls are submerged half way in the water
Heat the oven to 400 °F or 200 °C then, place the tray into the hot oven
Bake the sütlaç for 20 minutes; until their top surface becomes golden
You could broil them for 3 more minutes if you desire a browner colour
Then, let the sütlaç bowls cool down to room temperature
STORE & CHILL
Sütlaç should be chilled before serving
Seal the serving bowls using food wrap to keep its creamy texture
Then, store them in the refrigerator for a minimum of 4 hours or overnight, before serving
SERVING
Traditionally, Sütlaç can be served either a light dessert or a delicious snack
Regular (unbaked) sütlaç is served with a touch of cinnamon.. Show your style!!
Proudly serve each portion based on your guests’ desire!!
Baked sütlaç becomes a feast with the addition of a scoop of ice cream!
Indulge yourself and your loved ones in this snowy, milky, and creamy flavor explosion…!!!
You will be surprised how fast the bowls are emptied!!
SÜTLAÇ transfers the oldest dessert tradition to the latterdays
Enjoy this evolved, delicate, and heavenly flavor
Afiyet Olsun! (Bon Appetite)
Best way to say thank you; SUBSCRIBE
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