Sütlaç, rice pudding
A few years back, I was experimenting with Nato Lokantası's Sütlaç (rice pudding) recipe from Istanbul, which was featured in "Restoranlar evde" during the initial COVID lockdown.
The original recipe was meant to serve a crowd, with a whopping 2 liters of milk. So, I scaled it down and, of course, tweaked the rice amount as it didn't quite match the original when I first attempted it. After a few tries, I received the green light to preserve the recipe for future reference. Finally, I'm sharing it here now.
Here’s the recipe;
Sütlaç (Rice Pudding)
Makes 6-8 ramekins
Ingredients
- 1/2 cup (100g) pudding rice
- 4 cups water
- 5 cups full-fat milk
- 1 cup golden caster sugar
- 1 tablespoon cornflour
- 1 egg
- 1 teaspoon split vanilla bean
Instructions
1. In a saucepan, cook rice in water until most of the water is absorbed.
2. Add the milk, bring to a boil.
3. Add the vanilla bean and sugar, bringing it to a boil again while stirring occasionally. Simmer for 2 minutes.
4. In a separate bowl, whisk the cornflour, egg, and vanilla. Gradually add a ladleful of the boiling milk to the egg/cornflour mixture and whisk.
5. Turn off the heat. Transfer the rice pudding into oven-proof ramekins.
6. Place the ramekins in an oven tray filled with hot water. Bake in a fan oven at 180°C until the tops turn golden brown, approximately 30 minutes.
7. Let the pudding cool to room temperature, then refrigerate it. Enjoy!
