Here’s a traditional Turkish rice pudding recipe, known as “Sütlaç,” that’s creamy and comforting:
Ingredients:
1/2 cup short-grain rice (such as Arborio or pudding rice)
4 cups whole milk
1/2 cup granulated sugar (adjust to taste)
1 tablespoon cornstarch (optional, for thicker pudding)
1 teaspoon vanilla extract
Ground cinnamon for garnish
Instructions:
Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
In a medium-sized, heavy-bottomed saucepan, combine the rinsed rice and milk. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
Reduce the heat to low and let the rice simmer in the milk, stirring occasionally, until the rice is tender and the mixture thickens, about 25-30 minutes.
If you prefer a thicker pudding, mix the cornstarch with a little water to create a slurry and gradually add it to the pudding while stirring continuously. Cook for an additional 5-10 minutes until thickened.
Add the sugar and vanilla extract to the pudding, stirring until the sugar is dissolved. Taste and adjust the sweetness if needed.
Remove the pudding from heat and let it cool slightly.
Transfer the pudding into individual serving bowls or ramekins. Cover with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate the rice pudding for at least 2 hours or until chilled and set.
Before serving, sprinkle ground cinnamon on top of each portion for garnish.
Enjoy your creamy and delicious Turkish rice pudding! It can be served cold or at room temperature.
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