AYSE'S RICE PUDDING
When I was a kid i remember coming home from a long day at school and swinging the refrigerator doors open on a mission to find that perfect afternoon snack and audibly squealing with delight to see my mother had whipped up a batch of sütlaç.
The most comforting comfort food, both hearty like a home-cooked meal and perfectly sweet like a well-earned dessert, sütlaç was my favorite treat growing up. Particularly in the wintertime, the balance of cinnamon and creamy milk, the tangy pomegranate and earthy pistachios, this Turkish staple is a classic dessert that you’ll find in every home during the cooler seasons and the perfect treat to pair with a little coffee!
INGREDIENTS
SERVES 4
2/3 cup rice
4 cups milk
4 cups water
3 tbsp corn starch
1/2 cup sugar
1/2 teaspoon vanilla
cinnamon to dust on top
pomegranate kernels
pistachios
METHOD
- Rinse the rice and add rice and 4 cups water to a deep pot
- Bring it to a boil and simmer until the rice has expanded and absorbed the water (10 minutes)
- Slowly add the milk to the rice, stirring while it comes to a boil. Reduce the heat and simmer.
- In a small bowl add the cornstarch and using a ladle remove some of the liquid from the pot to combine with the cornstarch, mixing separately to create a roux. Make sure there are no lumps in the roux mixture before adding it to the pot.
- Add roux to the pot along with vanilla and sugar and bring the mixture to a boil again.
- Once bubbling reduce the heat to medium and stir the sütlaç for 10 minutes. (the stirring is important so the milk doesn’t burn on the bottom)
- Divide the mixture into oven-safe bowls and throw into the oven on broil for a minute to brown the top.
- Refrigerate for 2-4 hours to allow sütlaç to set.
- To serve add a dusting of cinnamon on top with crushed pistachios and pomegranate kernels.
AFIYET OLSUN!
