Dieser Beitrag ist auch verfügbar auf:
Deutsch
Turkish rice pudding tastes heavenly creamy, spicy sweet and so delicious. Cinnamon and cardamom add an irresistible aroma. The dessert with a golden-brown milk crust is an ideal dessert for cozy fall days. It is quick and easy to prepare with just a few ingredients. You can find a detailed Sütlac recipe with the exact quantities and step-by-step instructions below.
What is Sütlac?
Sütlac is a popular dessert in Turkish cuisine. It is a rice pudding that is spread on heat-resistant bowls after cooking and baked in the oven.
Round grain rice is used for its preparation. Traditional Turkish rice pudding tastes quite sweet. It is often flavored with cinnamon or vanilla.
Which rice should I use for Sütlac dessert?
Round grain rice is best for the Sütlac recipe, just as it is for the rice quark casserole with apples. It has a high starch content, which gives the dessert a creamy and thick consistency. You can use any type of round grain rice for this.
How to enjoy and store
Turkish rice pudding is ideal for dessert after a meal, alongside the vanilla pudding and the vegan chocolate mousse. You can also serve it for breakfast, just like the Guryevskaya kasha or the chia pudding. It tastes delicious both warm and cold.
Keep any leftovers covered in the fridge. The rice pudding can be kept for up to three days.
Toppings for serving
You can also spice up the Sütlac dessert with various toppings, similar to the frozen yogurt. For example, sprinkle it with cinnamon and other spices directly before serving instead of stirring them into the rice porridge.
Turkish rice pudding also tastes delicious with a fruit, chocolate or caramel sauce. Fresh fruits and roasted nuts also go very well with it.
The Turkish rice pudding is
- creamy,
- tender,
- thick,
- spicy sweet,
- incredibly delicious,
- with a golden brown milk crust,
- aromatic,
- oven baked,
- vegetarian,
- delicious hot and cold,
- quick and easy to make,
- an ideal dessert for fall days, alongside the apple caramel dessert cups and the fall fruit salad.
How to make Sütlac: tips and tricks
- Depending on the type of round grain rice you use, the cooking time specified in the recipe may vary. In this case, adjust the amount of water.
- You can adjust the amount of sugar to taste.
- You can use rice starch instead of cornstarch.
- You can change the amount of cinnamon and cardamom to taste. You can also omit the spices or use vanilla instead, for example.
- Bake the rice pudding in the oven until browned to your liking.
- Turkish rice pudding can be spiced up with various toppings. You can find some ideas above in this article.
- Sütlac can be kept in the fridge for up to 3 days.
- You can use the leftover egg white to make Sicilian almond cookies, for example.
Have you made Sütlac using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these sweet recipes for fall:
- Sweet pumpkin semolina casserole with orange – eggless recipe
- Oatmeal plum cookies – recipe with sesame and cinnamon
- Apple bread recipe – moist, spicy and nutty
Sütlac (Turkish rice pudding)
Equipment
- ovenproof baking tins
Ingredients
- 45 g round grain rice
- approx. 150 ml water
- 1 pinch of salt
- 600 ml milk
- 20 g cornstarch
- 1 egg yolk
- 50 g sugar
- 1/2 tsp cinnamon
- 1 pinch of ground cardamom
Instructions
- Cook rice in salted water for approx. 10 minutes (or according to the packet instructions) until it is done and has completely absorbed the water.
- Dissolve cornstarch in 100 ml cold milk.
- Add egg yolk to the starch mixture and mix to a homogeneous mass.
- Pour the remaining 500 ml of milk into a thick-bottomed saucepan and add sugar and the cooked rice.
- Bring the milk with rice to the boil, reduce the heat and pour in the starch egg yolk mixture in a thin stream, stirring constantly.
- Cook the rice porridge for approx. 3 minutes, stirring, until it thickens slightly but is still quite runny.
- Stir in cinnamon and cardamom and remove from the heat.
- Using a ladle, divide the rice pudding between heatproof baking tins, place them on a deep baking tray and pour water between the tins on the tray so that the tins are in plenty of water.
- Bake the Sütlac in a preheated oven at 428 °F (220 °C) for approx. 10 minutes until it has a golden brown crust.
- Serve the Turkish rice pudding warm or leave to cool completely and serve cold.
Notes
- Depending on the type of round grain rice you use, the cooking time specified may vary. In this case, adjust the amount of water.
- You can adjust the amount of sugar to taste.
- You can use rice starch instead of cornstarch.
- You can change the amount of cinnamon and cardamom to taste. You can also omit the spices or use vanilla instead, for example.
- Bake the rice pudding in the oven until browned to your liking.
- Turkish rice pudding can be spiced up with various toppings. You can find some ideas above in this article.
- Sütlac can be kept in the fridge for up to 3 days.
- You can use the leftover egg white to make Sicilian almond cookies, for example.
- Note the detailed tips and tricks for making the Sütlac at the top of the article.
If you are using Pinterest, you can pin the following picture:
