Rice pudding, is one of the most common and much-loved dairy treats all around the world. Dairy desserts are generally easier to make than baked desserts with syrups. Dairy desserts are generally considered lighter and have high nutritional value. This recipe is called Sütlaç, rice pudding in Turkish style.
How to make rice pudding?
The key to making a delicious rice pudding is to be patient. The rice should be well done, almost mashed. The pudding should have a thickness, which also requires some time. Taste after adding the sugar, do not forget that once the pudding is chilled it will taste less sugary. Finally when pouring into service bowls use a ladle to make sure each person gets about the same amount of the rice.
Is starch necessary?
Most recipes ask for additional starch, I try not to use it whenever possible. Starch is high in calories and carbs but low in essential nutrients. Instead, this recipe just needs some rice flour as it has more nutrients and rice has its own starch anyway.
What Rice is rice pudding made from?
You might be surprised that the best rice for rice pudding is broken rice. If you can not find broken rice, you can use a pestle and mortar to break the ones you have. The broken rice will leave out its starch better.
Other than using broken rice, the type of rice is not that important as long as it has starch in it. Long grain rice, baldo rice, low-grade risotto rice they all be good to make a rice pudding.
Some like it warm, but the rule is to serve it chilled and sprinkled with ground cinnamon. Some add vanilla and/or ground mastic too, totally up to you.
Now that you have made delicious rice puddings, you can go ahead and use these to make Authentic Turkish Baked Rice Pudding called “fırın sütlaç” Turkish.
Enjoy.
Rice Pudding
Ingredients
- 90 grams rice
- 200 millilitres water
- 1 litres milk
- 55 grams rice flour
- 190 grams sugar
- 1 teaspoon cinnamon for garnish
Instructions
- Use broken rice, if you can not find broken rice just break them with a mortar and pestle. Rinse the rice and place it in a large saucepan.
- Pour 200 millilitres water on top of the rice in the saucepan. Cover the lid. Cook first over high heat, once the water comes to boil lower the heat. Mix once in a while. Cook until the rice completely absorbs the water.
- Meanwhile in a separate bowl mix a litre of milk and with 55 grams of rice flour.
- Just before the water in the rice is totally absorbed slowly add the milk mixture to the rice mixture, while wisking.
- Continue to cook to make sure the rice is completely cooked and soft, almost mashed. Do not cover the lid, mix often, cook over medium-high heat.
- When the mixture becomes thicker like a pudding, it tends to start sticking on the bottom and starts making bubbles on the surface. When you notice these bubbles add the sugar.
- Mix, to dissolve the sugar. Taste and add more sugar if necessary. Take into consideration that the sweetness will be less when chilled.
- When the mixture reaches the pudding texture again, after adding the sugar remove the saucepan from the heat.
- Pour into serving bowls, using a ladle and making sure each bowl gets about the same amount of rice.
- Chill in the fridge for at least 2 hours.
- Garnish with ground cinnamon before serving.
Notes
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