Turkish · Dessert
High-Protein Turkish Rice Pudding
A Turkish-style sütlaç rebuilt around skim milk and whey protein isolate instead of cream and condensed milk, keeping the familiar rice-thickened, cinnamon-dusted custard texture while nearly doubling the protein per pot.
$1
10 minsPrep
18 minsCook
148 minsTotal
MediumLevel
Nutrition per serving
192Calories
19.2gProtein
1.8gFat
24.1gCarbs
12gSugar
0.4gFiber
115mgSodium
59mgChol
0.6gSat Fat
245mgPotassium
242mgCalcium
0.6mgIron
0.9mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Turkish Beer (Efes)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked white rice and skim milk in a saucepan and bring to a gentle simmer over medium-low heat, stirring often.
2
Simmer for 12-15 minutes until the rice is very soft and the milk has reduced by about a sixth, stirring to stop it catching on the base.
3
Whisk the cornstarch slurry, sugar and beaten egg yolk together in a small bowl, then temper by stirring in a ladle of the hot rice milk.
4
Pour the tempered mixture back into the pan and cook for 2-3 minutes, stirring constantly, until visibly thickened.
5
Remove from the heat and let the pudding cool for 5 minutes, then whisk in the whey protein isolate and vanilla extract until fully smooth with no clumps.
6
Divide between two 180ml pots and chill uncovered for 10 minutes before covering.
7
Refrigerate for at least 2 hours until fully set, then dust each pot with cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g cooked, drained white rice cooked
- 9.2 oz260g skim milk
- 1.1 oz30g vanilla or unflavoured whey protein isolate
- 0.3 oz8g slurried in a little cold milk cornstarch
- 0.4 oz10g sugar white
- 5/85/8 egg yolks, beaten (10g)
- 0.1 oz3g vanilla extract
- 0 oz1g for dusting cinnamon ground
