Ingredients with Measurements:
- 1 cup short-grain rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons ground cardamom
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup slivered almonds
- 1/4 cup raisins
Special equipment needed:
- Large saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Individual serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large saucepan, combine the rice, milk, heavy cream, sugar, and ground cardamom.
3. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil.
4. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
5. In a small bowl, whisk together the cornstarch and water until smooth.
6. Add the cornstarch mixture to the rice pudding and stir well.
7. Cook for an additional 5-10 minutes, stirring constantly, until the pudding has thickened to your desired consistency.
8. Remove from heat and stir in the slivered almonds and raisins.
9. Let the pudding cool to room temperature, then transfer to individual serving bowls.
10. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking and low heat for simmering
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 68g
Protein per serving: 9g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Half-and-half can be used instead of heavy cream.
- Pistachios or cashews can be used instead of almonds.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add a teaspoon of rose water or orange blossom water for a floral flavor.
- Top with a dollop of whipped cream or a sprinkle of cinnamon before serving.
- Use coconut milk instead of whole milk for a dairy-free version.
- Add a tablespoon of cocoa powder for a chocolate twist.
Tips and tricks:
- Stir the pudding frequently to prevent it from sticking to the bottom of the pan.
- If the pudding is too thick, add more milk to thin it out.
- For a creamier texture, use a combination of milk and half-and-half instead of heavy cream.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave individual servings for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in individual bowls and garnish with a sprinkle of ground cardamom or slivered almonds.
Garnishes:
Ground cardamom, slivered almonds, whipped cream, cinnamon
Pairings:
Turkish tea, coffee, or a glass of cold milk
Suggested side dishes:
Baklava, Turkish delight, or fresh fruit
Troubleshooting advice:
- If the pudding is too thin, cook it for a few more minutes until it thickens.
- If the pudding is too thick, add more milk to thin it out.
Food safety advice:
Make sure to store the pudding in the refrigerator and consume it within 3 days.
Food history:
Sütlaç is a traditional Turkish rice pudding that has been enjoyed for centuries. It is often served during Ramadan and other special occasions.
Flavor profiles:
Creamy, sweet, and fragrant with a hint of cardamom
Serving suggestions:
Serve the pudding chilled or at room temperature for a refreshing dessert.
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