We are with you with another recipe you will try at Mama Fatma. Let’s talk about sutlac. So, what is sutlac? The best of the many milk-based pastries and puddings that Turkey is known for is Turkish rice pudding. It occupies a very particular place in Turkish cuisine and is prepared and served in each and every Turkish restaurant. But if you are not in Turkey and want to experience this Turkish rice pudding recipe, of course, the right address for you is Mama Fatma. It is the only restaurant that will make you feel like you are in Turkey by serving both main dishes and appetizers and desserts of Turkish cuisine in their most delicious form.
What Is Turkish Rice Pudding (Sutlac)
Sutlac rice pudding is a popular dessert that both adults and children enjoy eating after a substantial dinner. When prepared from new whole milk and refrigerated for many hours before serving, it tastes the best. To create firin sütlaç, some Turks still make an effort to find fresh, unpasteurized milk. It is stated that using fresh milk, cooking Sutlac rice pudding slowly, stirring constantly, and having a lot of patience are the secrets to creating it perfectly.
The ingredients you need for the sutlac recipe consist of things that will not tire you and you can access them immediately.
- Two cups of raw white rice
- Sufficient water to cover the rice, or one to two cups
- Three tablespoons of whole milk plus 4 3/4 cups, split
- 1 cup sugar, granulated
- Pure vanilla extract, 1 teaspoon
- Cornstarch, two tablespoons
- One huge egg yolk
How To Make Turkish Rice Pudding (Sutlac)? Instructions
The wonderful thing about this Turkish rice pudding is how simple it is. The most strenuous task you will encounter is stirring the ingredients in the pan to prevent your sutlac recipe from sticking to the bottom.
assemble the components. Oven temperature is set to 350 F (180 C). Rinse the rice in a sieve until the water is crystal clear. Add the rice and just enough water to cover it to the nearest 1/2 inch in a big pot. After bringing the mixture to a boil, turn down the heat. Let the rice gently cook for 5 minutes or until it is tender.
Add the sugar, vanilla essence, and 3 3/4 glasses of milk to the rice. The mixture should boil. For about 10 minutes, turn down the heat and gently bring the mixture to a boil. Use a whisk to thoroughly combine the cornstarch and 1 cup of milk in a small bowl. Pour the wet ingredients into the rice while stirring continuously.
Increase the heat and stir the pudding for 4 to 5 more minutes, or until it is scorching. Continue stirring as you cook the pudding for a further 2 minutes, or until it thickens. Take the mixture off the heat, then ladle it into tiny, oven-safe dessert cups made of clay or disposable steel pudding cups. Beat the egg yolk with the remaining two tablespoons of milk in a small bowl.
Pour a small quantity of the batter from the mixing bowl into the middle of each dessert cup using a spoon. To ensure that the egg yolk covers the top of each cup evenly, gently swirl it with the back of the spoon from the center to the edges. For about 20 minutes, or until the tops are attractively browned, bake the pudding cups.
A rice pudding recipe does not include any of the dried fruit or spices that some recipes ask for, including raisins or spices like cinnamon. Given its creamy texture and moderate sweetness, this rice pudding recipe is actually quite light.
How Do You Serve Sütlaç?
Although rice pudding is a well-known delicacy around the world, each nation prepares it differently. Unlike many other desserts of a similar nature, this one is really baked in the oven, resulting in a browned and firm top. Always served cold, it is frequently prepared in advance.
What Rice Is Used In Rice Pudding?
What is sutlac? Turkish rice pudding is unique due to its creamy consistency and golden coating. While many rice pudding recipes call for the egg yolk to thicken it and don’t include baking, the Turkish version uses cornstarch. Let’s imagine you don’t have the short-grain white rice that is called for in this recipe. The starch content of grains tends to increase with grain length, and starch is what gives this pudding its thick and creamy consistency.
Can I Use Cooked Rice To Make Rice Pudding?
To make use of leftover plain, cooked white rice, make rice pudding. For this dish, you will need around 1 1/2 cups of cooked short grain/jasmine rice because most rice will triple in size when cooked.
While making rice pudding, skip the first stage of cooking the rice and begin by simmering cooked rice with four to six cups of milk before continuing with the recipe’s instructions.
Can I Use Low Fat Or Non-Fat Milk To Make Rice Pudding?
To make a non-dairy pudding, substitute equal parts of canned coconut milk in this Turkish rice pudding recipe. If you’d like, you can also include raisins or ground cinnamon, but it’s not required.
Is It Normal For The Sutlac To Look Runny When Warm?
Yeah, sutlac would appear fairly fluid and watery when boiling in the pot and immediately after baking. But when it cools and sits in the refrigerator, it will become thicker.
How To Store The Leftovers?
This dessert can be kept in the refrigerator for no more than four days. Avoid covering the ramekins too tightly to prevent the tops from getting wet.
Can You Freeze Rice Pudding?
If properly covered, this pudding will last for up to five days in the refrigerator. Moreover, it can be frozen for at least three months. It can be frozen in its individual pudding cups, covered with aluminum foil and a few layers of plastic wrap.