Turkish · Dessert
Light Sütlaç (Turkish Rice Pudding)
A lightened version of the classic Istanbul milk-house dessert, sütlaç, made by simmering rice slowly in skim milk until it turns into a soft, lightly sweet custard, thickened gently with cornstarch instead of egg yolks or cream, and finished the traditional way with a dusting of cinnamon.
$1
8 minsPrep
25 minsCook
153 minsTotal
EasyLevel
Nutrition per serving
127Calories
6gProtein
0.4gFat
24.8gCarbs
15.2gSugar
0.4gFiber
68mgSodium
3mgChol
0gSat Fat
260mgPotassium
204mgCalcium
0.4mgIron
0.8mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Turkish Beer (Efes Pilsener)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked rice and skim milk in a saucepan and bring to a gentle simmer over medium heat, stirring occasionally so the rice doesn't catch on the bottom.
2
Simmer uncovered for about 18-20 minutes, stirring often, until the milk reduces and thickens slightly and the rice is very soft.
3
Whisk the cornstarch with a splash of cold milk to make a smooth slurry, then stir it into the pan along with the sugar.
4
Cook for a further 4-5 minutes, stirring constantly, until the mixture visibly thickens to a loose custard consistency (it will thicken more as it cools).
5
Remove from the heat and stir in the vanilla extract.
6
Divide the pudding evenly between two 180ml pots and let cool to room temperature.
7
Chill the pots in the fridge for at least 2 hours until fully set, then dust the tops with cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g cooked plain, no added fat white rice cooked
- 11 oz320g skim milk
- 0.3 oz8g slurried in a splash of cold milk cornstarch
- 0.5 oz14g sugar white
- 0.1 oz2g vanilla extract
- 0 oz1g for dusting cinnamon ground
