Ingredients
Pudding
- 150 gshort-grain rice
- 300 mlwater
- 1.2 litreswhole milk
- 150 gsugar
- a pinch of salt
- 1strip lemon peel
- 1vanilla pod or 1 tsp extract
To finish
- ground cinnamon, generously
- chopped walnuts, optional
- raisins, optional
To serve
- cold, in bowls or glasses
Directions
- Cook the rice in water first, before any milk goes near it. Rice put straight into milk cooks slowly and unevenly, because the fat coats the grains.
- Rinse the rice briefly, but not too thoroughly. Do not wash all the starch off, unlike with pilaf rice, since that starch is what thickens the pudding.
- Simmer the rice in the water until it is absorbed and the grains are soft, about 15 minutes. Use a heavy-based pan and stir regularly, scraping the bottom. Simmer gently for 25 to 30 minutes.
- Keep it at a bare simmer rather than a boil, which makes it stick and can split the milk. Stir more often as it thickens. Add the sugar toward the end rather than at the start, since sugar makes milk catch more readily and slows the rice softening.
- Add raisins now if you are using them, so they plump in the hot pudding. Cook a further 10 minutes until it is thick and creamy. Take it off the heat while it is still noticeably looser than you want it. It should pour slowly from a spoon. Take out the lemon peel and vanilla pod.
- Pour it into bowls or glasses while it is still hot. Now cover the surface, or do not, depending on what you want. Cool them to room temperature and then refrigerate for at least 3 hours. Scatter walnuts over if you like.
- Serve it cold, in small bowls, with a spoon. It keeps three or four days refrigerated and thickens further each day, so it is loosened with a little cold milk.
Technique
- Related rice puddings run across the whole Balkans under versions of the same borrowed name.
- The stovetop version is the more common in North Macedonia.
- It thickens considerably overnight.
Substitutions
- Any short-grain or pudding rice.
- Cornflour slaked in cold milk if you want it thicker.
Variations
- Baked, with a browned top.
- With raisins and walnuts.
- With orange peel instead of lemon.
History
The Ottoman sütlaç, adopted across the Balkans; Macedonian versions are baked or made on the stove and dusted with cinnamon.
Frequently asked questions
What is Sutlijaš?
Sutlijaš is a dessert from North Macedonia: rice pudding scented with cinnamon, served cold in bowls. The Ottoman sütlaç, adopted across the Balkans; Macedonian versions are baked or made on the stove and dusted with cinnamon.
How long does Sutlijaš take to make?
Sutlijaš takes 10 min of preparation and 45 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Sutlijaš?
Yes, within limits. Any short-grain or pudding rice. Cornflour slaked in cold milk if you want it thicker.
What is the most important thing to get right in Sutlijaš?
Rinse the rice briefly, but not too thoroughly. Do not wash all the starch off, unlike with pilaf rice, since that starch is what thickens the pudding.
