Sütlaç is a traditional dessert similar to rice pudding that is very popular among Turkish people. It first appeared in the imperial kitchens of the Ottoman sultans, where it is said that rose water was added to enhance its flavour. Originally from Asia, the first to use it in Europe were the Romans, who used rice pudding and goat’s milk for medicinal purposes. Its use continued to spread during the Middle Ages, although rice was then an imported luxury item, reserved only for the rich.
Although sütlaç resembles the rice pudding eaten in Spain, its texture is more liquid, as the proportion of rice it contains is usually comparatively less. Turks serve it both hot and cold, often lightly toasted and with cinnamon, and sugar may be added.
Ingredients
- 1 litre whole milk
- 1/4 cup cornflour
- 1/2 glass of white rice
- 1 glass of sugar
- 1 tablespoon of vanilla
- cinnamon
Preparation
Wash the rice and bring to the boil in two glasses of water until the rice is very tender and has absorbed all the water. Put the boiled rice, milk, sugar and vanilla in a bowl and mix well over a low heat for about 20 or 30 minutes, without letting it boil. Mix the cornflour in a little water until the texture is smooth, and add it to the previous mixture, stirring everything for about 5 minutes.
Once this is done, the sütlaç is ready, and we can distribute it into small containers and put it in the fridge to serve it cold with a little cinnamon sprinkled on top, as is done in Spain with rice pudding. But if we want the ‘toasted’ variant of sütlaç (fırın sütlaç), we should pour it into earthenware bowls and put it in the oven until the top is toasted. To add more flavour, we can spread a previously made mixture of two tablespoons of hot sütlaç and one egg yolk on each bowl before baking.
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
