Turkish Rice Pudding (Sutlac) | Episode 513
12:30 Creamy and rich rice pudding served with cinnamon and nuts on top.
SERVES: 4-6
PREP TIME: 5 M
COOK TIME: 30 M
TOTAL TIME: 35 M
Ingredients
- 90g short grain rice
- 200 ml water
- 1 litre whole milk
- 120g granulated sugar
- 8g vanilla sugar
- 3 tsp cornstarch
Method
1. Rinse and drain the rice. Simmer the water and rice in a medium pot over medium heat until rice is cooked. Pour in the milk, allow to a simmer, stirring occasionally for about 15 minutes.
2. Add the sugar and vanilla sugar to the milk, reduce heat to low and simmer it for about 10 to 15 minutes more, stirring occasionally.
3. Stir together the cornstarch and about 5 tbsp of the warm milk. Pour into the pot and simmer 5 minutes more or until thickens.
4. Divide the pudding between the dessert cups. Allow to cool completely and then refrigerate for at least 2 hours before serving.
5. Serve with cinnamon and nuts on top.
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