Sütlaç (Turkish Rice Pudding) Recipe
I had an baked rice pudding recipe, but it was not worth my time to photograph and share the non-baked one. I love rice pudding, but for some reason it is not one of the desserts I make very often. I guess that's why the recipe came so late. Let me make a dessert, but when I think about which one to make, I never think of rice pudding. Once in a while, if I say I haven't been making rice pudding now, I will only do it. There was such a gust of rice pudding wind recently, it's time to take its place on the blog, and I took the opportunity to photograph it.
How Long Should I Cook the Rice?
I would like to make a point for those who are not experienced in cooking legumes. Rice, bulgur, pasta, chickpeas, etc. Since it sinks to the bottom of the water, it can easily stick to the bottom of the pot. That's why I added the rice to the milk, don't leave it on the stove and let it cook on its own. Stir the rice frequently. Especially the first minutes you add is the time period when it is most prone to holding the bottom. After the rice has swelled, you can decrease your mixing frequency. Cook the rice as much as possible. It is not enough for them to soften completely. Continue cooking until it rises, bursts and becomes doughy.
Is Starch Added to Rice Pudding?
Starch is not added to the rice pudding. The jelly texture given by the starch is not suitable for rice pudding. Rice pudding should be as fluid as possible. Rice flour provides this. In fact, in the past, rice puddings were made only with the starch of the rice without adding rice flour. But nowadays either the milks have changed or the rice is not made just by boiling the rice. But when rice flour, which is nothing different from what rice will give, is added, the naturalness of real rice pudding does not deteriorate.
Why is broken rice preferred in rice pudding?
The reason is very simple actually. So that it cooks faster and releases its starch quickly. When you use whole rice, the cooking time is longer and the milk evaporates during this time, which causes you to not be able to adjust the consistency of the rice pudding. Therefore, even if you do not have broken rice, grind your rice a little in a blender or pestle.
What Can I Use Instead of Cinnamon?
I love lots of cinnamon on it. But I know there are some among you who don't like cinnamon. Of course, I have good advice for them too. You can add some flavor to your rice pudding by roasting coarsely ground hazelnuts in a pan or in the oven.
How to Store Rice Pudding?
You can cover your leftover rice pudding tightly and store it in the refrigerator for consumption the next day. It will not go bad or taste will not change when you keep it for longer. But since its consistency will get thicker, it will not be as pleasant as the first day. That's why the best thing to do is to do it the first time. If the ingredients in this recipe are more than you can eat, you can reduce the amount of ingredients by half and use them.
- 1 liter + 1 cup whole milk,
- 1/4 cup rice,
- 1 cup sugar,
- 2 tablespoons rice flour.
- Take 1 liter of milk into the pot and add the rice,
- Cook on low heat, stirring frequently, until the rice softens,
- Add sugar and mix
- Dissolve rice flour in 1 cup of milk,
- Slowly add this mixture to the rice milk and mix,
- Cook while stirring until it thickens,
- Divide the mixture into glass bowls,
- After it comes to room temperature, put it in the refrigerator,
- You can serve it with a sprinkle of cinnamon on top.