Sütlaç is mentioned for the first time in medical books and poems of Kaygusuz Abdal in the 15th century as “milky soup” or “milky rice”. Rice pudding, which also entered the Italian Cuisine, was presented as “Turkish style rice with milk sprinkled with sugar and cinnamon” as the third dish of a feast given by Pope Pius V in 1570.
In Ottoman Empire, sütlaç was a dessert that took place on the palace tables. After the English ambassador Lord John Finch appeared before Mehmet IV in Edirne Palace, there was rice pudding again at the banquet given by the grand vizier.
Today, in Turkey, Sütlaç is the most popular dessert that comes to mind as a milky dessert.
With this recipe, you can prepare a 6-person rice pudding in about 1 hour. Rice pudding can be prepared by caramelizing the surface or it can be prepared without caramelizing. I have described both forms below.
Ingredients
- 5,5 cups milk (a cup is 200 ml),
- 2 tablespoons wheat starch,
- 2 cups water,
- half a cup rice,
- 1 cup granulated sugar,
- 1 packet vanilla,
- cinnamon, chopped walnuts or hazelnuts,
- 6 clay bowls or glass/porcelain bowls, (if you want to caramelize the surface of the rice pudding use a clay bowl; if you don’t want it to be caramelized, a normal glass/porcelain bowl can also be used)
Directions
Step 1: Put half a cup rice in a small saucepan, add 2 cups water to it.
Step 2: Turn on the stove on medium heat and cook until the rice is completely absorb the water and is swollen.
Step 3: Put 1 liter milk in another pot, add vanilla to the milk and stir.
Step 4: Take some of the milk and put it in a small bowl, add the wheat starch and mix until the starch is completely dissolved. Add the starchy mixture to the pot.
Step 5: Add the cooked rice to the pot and cook on medium heat until it boils, then continue to boil for 5 more minutes after boiling.
Step 6: Add granulated sugar and stir until the granulated sugar is completely dissolved.
Step 7: Turn off the stove and pour the sütlaç into glass or porcelain bowls.
Step 8: Let it cool on the counter, then put it in the fridge.
Step 9: When serving, add cinnamon, chopped hazelnuts or walnuts, depending on your preference.
If the surface of the sütlaç is to be caramelized;
Step 7: Turn off the stove and pour the rice pudding into clay bowls.
Step 8: Put the bowls on a baking tray and add water to the baking tray to a height of 1.5 -2 cm.
Step 9: Place the tray on the upper part of the oven, which was previously heated up to 180oC.
Step 10: In 15 minutes, the surface of the sütlaç will caramelize, watch and when you get the desired degree of caramelization, take the sütlaç out of the oven and let it cool.
Step 11: After it has cooled sufficiently on the counter, put it in the refrigerator.
Step 12: When serving, add cinnamon, chopped hazelnuts or walnuts, depending on your preference.
Here is another deligious Turkish dessert recipe;
Semolina Halva (Semolina Dessert) Recipe
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