Turkish · Dessert
Turkish Rice Pudding (GLP-1 Build)
A protein-boosted take on Turkish sutlac, the classic baked rice pudding of Istanbul puddinghouses, reworked here as a stovetop set custard thickened with cornstarch and enriched with whey protein and cocoa for fibre, finished with a whisper of cinnamon.
$1
10 minsPrep
15 minsCook
145 minsTotal
EasyLevel
Nutrition per serving
152Calories
12.8gProtein
0.8gFat
25.3gCarbs
11.7gSugar
1.5gFiber
280mgSodium
4mgChol
0.3gSat Fat
273mgPotassium
208mgCalcium
0.9mgIron
0.7mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked white rice and skim milk in a heavy-bottomed pan and bring to a gentle simmer over medium heat, stirring often so the rice doesn't catch on the base.
2
Whisk the cornstarch with 2 tablespoons of the warm milk from the pan in a small bowl until fully smooth, then stir this slurry back into the pan.
3
Simmer gently for 12-15 minutes, stirring constantly, until the mixture thickens to a loose custard consistency and visibly reduces by about a fifth.
4
Remove from the heat and stir in the sugar and cocoa powder until fully dissolved and no streaks remain.
5
Cool the mixture for 5 minutes off the heat, then whisk in the whey protein isolate and salt briskly until smooth - do not boil the pudding again once the powder is in.
6
Divide evenly between two 180ml pots and let cool to room temperature.
7
Cover and chill in the fridge for at least 2 hours until fully set.
8
Dust each pot with a pinch of ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g cooked white rice cooked
- 9.2 oz260g skim milk
- 0.6 oz16g whey protein isolate
- 0.3 oz8g cornstarch
- 0.4 oz10g sugar white
- 0.2 oz6g cocoa powder
- 0 oz1g ground, for dusting cinnamon ground
- 0 oz1g salt
