It’s a perfect mixture between kheer and crème brûlée. Made with Laxmi’s Long Grain Basmati Rice. Once cooked, it expands and doubles in length. It has the perfect chewy consistency and nutty flavor which is essential for this recipe.
Makes: 10 (4 inch) ramekins
Prep time: 15 minutes
Cooking time: 1 hour 45 minutes
Chill before serving: minimum 3 hours
Ingredients:
1/2 cup Laxmi’s LG basmati rice
2 cups water
3 cups Whole milk
1 cup cream
1/2 cup sugar
Pinch of salt
1 tbsp vanilla extract
1 tbsp corn starch + 1/4 cup milk for thickener
2 egg yolks
Crushed pistachios for topping
Instructions:
In a bowl, add 1/2 cup of Laxmi’s long grain basmati rice. Wash the rice until the water runs clear.
In a medium size pot add washed rice and pour in 2 cups of water. Cover and cook for 10 min until the rice is start to soften. Then remove the lid and let it become creamy and absorb most of the water. The process can take up to 30 min. Keep mixing every 10 minutes to ensure the rice is not sticking to the bottom of the vessel and cooking evenly.
When the rice has the perfect creamy consistency, pour in the milk, cream, salt and sugar. Mix well and let it simmer for 30 min. Then add in the vanilla extract. Make sure it’s evenly distributed. Let it simmer uncovered for 5 min.
Add corn starch and milk in a small bowl. Whisk until there are no lumps. Now pour that in the rice pudding. Keep whisking for 5 min or until the pudding becomes thick. Cook additional 20 min. Now beat two egg yolks with 1-2 tbsp of water.
Preheat oven to 400F. Pour the rice pudding it in to 4” to 8” ramekins. You can also bake it in one large baking sheet. Pour a tsp of beaten egg yolk on top of each ramekin.
Place in a baking sheet and give it a water bath. Bake on the broiler until the top is charred. Takes 45 minutes. Remove from the oven and let it cool completely then chill in fridge for 3 hours. Before serving, crush 2 tbsp of pistachios and use as a topper. Enjoy!
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I’m blessed to have many wonderful childhood memories eeve has to be the one I find myself reminiscing over the excitement of Ramadan anticipation of Chandra and then of course Mandy hardly sleeping that night making sure to not mess up that hard work finally the morning comes that fresh new and crisp Eve outfit feeling like million bucks wish I could only turn back time that first breakfast felt so special it was always some but since living in the US enjoying food from all over the world our Traditions are different with the help of lakshmi’s extra long basy rice I was able to create this delicious Turkish burnt rice pudding called SWOG it tastes like home in the good old days do try it this Eve