Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 4 cups of whole milk
- 1 cup of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of vanilla extract
- 1 tablespoon of unsalted butter
- 1 egg yolk
- A pinch of salt
Special equipment needed:
- A medium-sized saucepan
- A mixing bowl
- A whisk
- Oven-safe ramekins or bowls
- A baking dish
- Aluminum foil
Step-by-step instructions:
1. Rinse the rice in cold water and drain it.
2. In a medium-sized saucepan, bring the rice and water to a boil over medium-high heat.
3. Reduce the heat to low and simmer the rice until it absorbs all the water, stirring occasionally.
4. Add the milk, sugar, and salt to the saucepan and stir well.
5. In a mixing bowl, whisk the cornstarch, egg yolk, and vanilla extract until smooth.
6. Add the cornstarch mixture to the saucepan and stir well.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
8. Remove the saucepan from the heat and stir in the butter until it melts.
9. Preheat the oven to 350°F.
10. Pour the mixture into oven-safe ramekins or bowls, filling them about 3/4 full.
11. Place the ramekins or bowls in a baking dish and fill the dish with hot water, about halfway up the sides of the ramekins or bowls.
12. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the tops of the sütlaç turn golden brown.
13. Remove the baking dish from the oven and let the sütlaç cool to room temperature.
14. Refrigerate the sütlaç for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 400
Fat per serving: 8g
Carbohydrates per serving: 75g
Protein per serving: 8g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Almond milk or coconut milk can be used instead of whole milk.
- Brown sugar or honey can be used instead of granulated sugar.
- Ghee or coconut oil can be used instead of unsalted butter.
- Arrowroot powder or tapioca starch can be used instead of cornstarch.
Variations:
- Add chopped nuts or dried fruits to the mixture before baking.
- Use cinnamon or cardamom instead of vanilla extract.
- Top the sütlaç with whipped cream or caramel sauce before serving.
Tips and tricks:
- Stir the mixture constantly while cooking to prevent it from burning or sticking to the bottom of the saucepan.
- Use a whisk to ensure that the cornstarch mixture is smooth and free of lumps.
- Let the sütlaç cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Serve the sütlaç chilled for the best taste and texture.
Storage instructions:
Store the sütlaç in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sütlaç in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the sütlaç in individual bowls or ramekins, topped with chopped nuts or caramel sauce.
Garnishes:
Chopped nuts, caramel sauce, whipped cream, or fresh fruit can be used as garnishes.
Pairings:
Sütlaç pairs well with Turkish tea or coffee.
Suggested side dishes:
Sütlaç can be served as a dessert on its own or with Turkish sweets such as baklava or Turkish delight.
Troubleshooting advice:
- If the sütlaç is too thick, add more milk to the mixture.
- If the sütlaç is too thin, cook it for a few more minutes until it thickens.
- If the sütlaç is lumpy, strain it through a fine-mesh sieve before baking.
Food safety advice:
- Use pasteurized milk to prevent foodborne illness.
- Store the sütlaç in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Sütlaç is a traditional Turkish rice pudding that dates back to the Ottoman Empire.
Flavor profiles:
Sütlaç is creamy, sweet, and fragrant with vanilla.
Serving suggestions:
Serve sütlaç chilled as a dessert after a Turkish meal.
Related Categories
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Region: Turkish
Taste: Creamy, Sweet, Nutty, Cinnamon, Comforting, Cinnamon-Spiced