Syutlach
Votes: 1
Time: 5 o'clock.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 330, total fat 7 G., saturated fats 4 G., proteins 7 G., carbohydrates 60 G., fiber 0 G., cholesterol 20 mg, sodium 88 mg, sugar 44 G.
Calories 330, total fat 7 G., saturated fats 4 G., proteins 7 G., carbohydrates 60 G., fiber 0 G., cholesterol 20 mg, sodium 88 mg, sugar 44 G.
Turkish sütlaç differs from other rice puddings in that it's baked in the oven, creating a delicious caramelized crust. Milk-based desserts are very popular in Turkey, and sütlaç is a classic. Although it's usually made at home, sütlaç can also be found in almost every Turkish restaurant and dairy dessert shop. The next day, when the dessert has completely set, it becomes even more delicious. Chefs often garnish sütlaç with hazelnuts or pistachios. The nuts can be chopped or ground into powder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups round or medium grain rice
- 5 cups whole milk
- 1 cup of sugar
- 1.5 tsp natural vanilla extract
- 3 tablespoons cornstarch
- Ground or chopped pistachios for sprinkling
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Cooking the dish according to the recipe:
- Rinse the rice several times and place it in a large saucepan. Add 2 cups of water. Cook over medium heat, stirring occasionally, until the rice is completely cooked and a little water remains, about 25 minutes. Remove from heat.
- Position a rack in the center of the oven and preheat the oven to 200°C.
- Add 4.5 cups milk to the rice and stir. Add sugar and vanilla extract. In a small bowl or measuring cup, combine cornstarch with 0.5 cups water and the remaining 0.5 cups milk. Add the mixture to the rice and cook over medium heat, stirring frequently to prevent burning, until the mixture has thickened slightly and the rice is very tender, about 30 minutes. Remove from heat.
- Place 6 ramekins or small clay molds (180-210 ml each) in a large baking dish. Ladle the rice pudding mixture into the molds, filling them almost to the top. Add water until it reaches halfway up the ramekins.
- Carefully place the pan on the center rack of the oven and bake until the top of the sutlachi begins to caramelize, about 15 minutes. Increase the oven temperature to 245°C (450°F) and continue baking until the top is nicely browned, another 5-10 minutes. Keep an eye on the baking so the dessert doesn't burn.
- Transfer the molds to a cooling rack and let them cool completely. Then refrigerate the sutlach for at least 3 hours and up to 3 days. The cooked rice porridge should still be very runny; it will set as it cools. Therefore, be careful not to overcook it on the stovetop, otherwise the dessert will become too thick in the refrigerator. Sprinkle each serving with pistachios before serving.
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