Turkish Rice Pudding

Classic Turkish sütlaç: rice slowly simmered in milk and thickened with rice flour, served chilled in bowls with a dusting of cinnamon.

Ingredients

• 60 g white rice (uncooked)
• 250 g (1 cup) water
• 1000 g (about 1 liter) whole milk
• 170 g sugar
• 25 g rice flour
• 2 g (1 tsp) ground cinnamon

Instructions

1. 1

   Rinse and drain the rice; cook it with the water in a pot over medium heat for 12-15 minutes, until the water is almost fully absorbed.

2. 2

   Set aside ½ cup of the milk; add the rest to the rice and bring to a boil, stirring occasionally.

3. 3

   Once boiling, lower the heat and simmer for 15 minutes, stirring so it does not catch on the bottom.

4. 4

   Whisk the rice flour into the reserved milk until lump-free, then pour it slowly into the pot, stirring constantly.

5. 5

   Add the sugar and cook over low heat, stirring, for another 5-7 minutes until the pudding coats the back of a spoon.

6. 6

   Divide the hot pudding among 4 bowls, let cool to room temperature, then refrigerate for at least 3 hours.

7. 7

   Dust with cinnamon before serving.

Nutrition

Per serving