Wednesday, 18 March 2015

If You Make One Thing This Week...Istanbul Nostalgia and a Turkish Rice Pudding.

The first time I had Sutlac was at a restaurant in Istanbul. Just one taste, and I was blown away.
I tried researching many recipes but none came close to what I had tasted there.Through trial and error, I have adapted this one and it has come pretty close to the one in Turkey. Go on, Give it a try!

1/2 cup of rice, washed and drained [I use jasmine rice]
1  to 1  1/4 cups of water
2  1/2 cups of full-fat milk
1  1/2 cups of cream
1 cup of sugar
1 tsp vanilla extract
3 tbsp corn starch, dissolved in a few tablespoons of milk
a cinnamon stick

1. In a medium saucepan over high heat, bring the rice to a boil in the water. Lower the heat, cover and cook for about 25 minutes until the rice is tender.Add more water if required.
2. Add the  milk, cream,sugar, cinnamon stick and vanilla extract  to the rice. Then slowly add the dissolved cornstarch, stirring continuously. Cook for about 15 minutes, uncovered, stirring frequently.Remove the cinnamon stick.
3. Blend with a hand blender, being careful not to make it too fine.
4. Transfer the mixture into individual serving bowls or ramekins. Let it come to room temperature.
5. Place the puddings under a very hot grill/broiler until the tops start to take on a deep brown colour. A good blowtorch can also be used.
6. Refrigerate and serve chilled.

Note: This pudding is so glorious in its simplicity that I love serving it simply broiled with no garnishes or sides to distract from the creamy taste, but if you prefer then sprinkle with some cinnamon or even bright green pistachios and some rose petals. However you choose to garnish and serve, just make sure that it is really well chilled. It just tastes yummier that way.

Bon Appetit!