A creamy, slow-cooked rice pudding perfumed with vanilla and dusted with cinnamon, served warm or chilled.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual ceramic ramekins
Garnishes: cinnamon, crushed pistachios
Accompaniments: Turkish coffee
Instructions
-
1
Rinse rice and boil in 200ml water until water is absorbed.
-
2
Add milk and bring to a gentle simmer.
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3
Cook on low heat 30-35 min, stirring frequently, until thick and creamy.
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4
Stir in sugar, vanilla, and salt.
-
5
Pour into serving bowls. Dust with cinnamon.
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6
Serve warm or refrigerate and serve cold.
Did You Know?
Macedonian grandmothers test sutlijash doneness by whether the spoon leaves a clear trail when dragged across the bottom of the pot.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
Garnishing
cinnamon, crushed pistachios
Accompaniments
Turkish coffee
The Story Behind Sutlijash
Sutlijash is the Macedonian name for the rice pudding found across the former Ottoman world, from Turkey's sütlaç to the Levant's riz bi haleeb. In Macedonia, it remains a cherished comfort dessert made in nearly every household.
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