Sutlac is possibly one of the most well known and common desserts in Turkey. Made with only milk, rice, sugar and optionally a pinch of salt, this version of sutlac is associated with the northern part (Black Sea region) of Turkiye and known as Hamsikoy Sutlaci from the city of Trabzon.
First slowly cooked to a thick milk and rice pudding and baked in the oven to have the signature burnt browning on top, this is a delectable rice pudding, leaving you craving for more.
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🥣 Round Mixing Tray Stainless Steel: amzn.to/3POft48
Ingredients:
• 2 liter full fat cow’s milk (preferably unpasteurized raw milk)
• 120 g granulated sugar (60 g for each liter)
• 100 g medium grain rice with high starch content (e.g. arborio, baldo or risotto rice) (50 g for each liter)
• 1/2 tsp salt (1/4 tsp for each liter)
Instructions:
1. Transfer the milk into a large pot, on medium low heat bring to a simmer
2. Let the milk simmer for 30 mins, stir occassionally to avoid burning the bottom and overflowing
3. Wash the rice briefly under cold water and transfer into the pot
4. Stir every 5 - 10 mins and cook the rice on low heat for 40 mins until soft
5. Make sure to stir occasionally and avoid the rice to stick to the bottom of the pan
6. After 40 mins the rice should be soft and the milk should be reduced to about 2/3
7. Add the sugar and the salt, stir and cook for another 15 mins until the milk is reduced to half
8. At this point, the milk should be yellowish in color and has a thicker, syrupy consistency
9. Pre-heat the oven to 250°C / 480°F with the top grill / broiler function on
10. Transfer and divide the pudding into oven safe ramekins / oven dishes.
11. Fill a tray with water 1 cm - 1/2 inch deep cold water and transfer the ramekins into the tray
12. Place the tray with the ramekins on top middle shelf of the oven and bake for 15 mins until the tops are caramelized and browned
13. Remove from the oven and let them rest until they cool down to room temp
14. Place the puddings into the fridge until they chilled and set into a thicker consistency
15. Remove from the fridge, top with hazelnuts or cinnamon and serve at room temperature
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