The delicious dessert of rice milk is associated with our childhood. It is also a classic in the cuisine of our southern neighbor – Turkey, known as sutlyash. Alternatives to rice milk are also known in other countries of the world. Rice pudding, in England and Portugal, where it is a traditional Christmas dessert; the Argentine Arroz con leche; the Indian variant Phirni; Pulut hitang, served in Malaysian cuisine; Muhalabiya for the Middle East region – Lebanon, Syria, Jordan and Turkey, prepared with rice flour; Lapa – milk with rice and poppy seeds, served in Macedonia.
Today's recipe is dedicated to the oven-baked sutlyash from Turkish cuisine. Fragrant, with a creamy texture and a caramel brown color.
Ingredients:
1 teacup (200 g) rice
1 teacup (partial) sugar
A pinch of salt
2 egg yolks
2 tbsp vanilla-flavored cornstarch
1 teacup fresh milk
1 vanilla
cinnamon for sprinkling
Method of preparation:
Wash the rice, cover with 3 cups of water, add a pinch of salt and cook over medium heat until the rice is cooked and the water is absorbed.
The yolks, starch, fresh milk, sugar and vanilla are beaten. They are added to the rice. The dessert is returned to the stove, reducing the temperature and stirring constantly until bubbles begin to form on the surface. The custard is distributed in refractory bowls and baked in the oven at the top heat until a crust forms.
If desired, serve sprinkled with cinnamon.
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