Sütlaç - Turkish Rice Pudding

There are many versions of rice pudding across the world, one my favourites being kheer (Indian/Pakistani version with almond meal and cardamom). The Turkish version is Sutlac, which I essentially grew up with. This version is nothing like the tinned rice pudding you get in the UK or Australia from supermarkets.

Sutlac had a well-deserved place in the Ottoman Kitchen, and was flavoured by rose-water (which you could try, just by adding a teaspoon of rose water before taking the pudding of the stove).

In Turkey, most patisseries serve their own version of sutlac, and one variation is firinda sutlac, i.e., baked rice pudding. The homemade version is often cooked on the stovetop, and for some reason, tastes best when made by my mum. I tried a batch last week, and was quite pleased to find out that my two-year old loved it, and the older one didn't reject it. So here is the recipe (after such a long break).

It is quite easy to make, best served cold, and can be sprinkled with cinnamon. You could increase/reduce the amoung of sugar according to taste.

1 lt milk
1/2 cup long-grained rice
1/2 cup sugar
1 tablesp cornflour

Wash and drain rice. Add the rice and milk into a pot. Cook over a low to medium heat stovetop, stirring occasionally. When the rice has softened, add the sugar and stir. Mix the cornflour with a couple of tablespoons of water until smooth, and then add to the pudding. Stir until the pudding just starts to boil. Pour the pudding to glass bowls, and let it cool in room temperature. Keep refridgerated. Sprinkle with cinnamon if you wish.

Turkish Delight & Marzipan

Lokum ve Badem Ezmesi

Back in Istanbul, I used to buy Turkish delights with double roasted pistachios, and marzipans from my favourite shop Ali Muhiddin Haci Bekir. I am quite pleased to find out that Turkish delights from this particular shop are now being imported to Australia. I have come across with Turkish delight recipes in various cookbooks and magazines in Australia, yet I know noone back home who makes his/her own TD.

In Australia, there are a number of manufacturers that produce TD, yet I find them quite soft. Turkish delights should be slightly resistant to bite (al dente).

Marzipans in this picture are from one of my best friends, who visited me a couple of months ago. She brought a box of marzipans from Ali Muhiddin Haci Bekir, which has been around since the late 18th century. I have managed to take a photo before finishing the marzipans.

Visiting the website of the producers will take you to various other Turkish confectionary produced by this shop.

Semolina Pudding: The Turkish Version

Semolina is used in a variety of regions, in particular Middle Eastern and Asian, for making pudding or helva. The Indian and Pakistani mix semolina with vermiccelli and make a milk-based pudding along with local spices such as cardamom. The Turkish variation uses semolina, often alongside walnuts, cinnamon and/or rose water. It is the lightest version, therefore my favourite. It is easy to make, as it requires only stove-top cooking. The recipe is from my mum, and always works well.

1 lt milk
8 tablesp. semolina
16 tablesp. sugar (8, for a lighter pudding)
1/2 cup of walnuts, crushed
2-3 tablesp. grated coconut (optional)
2 tablesp. rose water (optional)

Mix milk, semolina and sugar in a pot, and stir until it thickens. Spread the rosewater, if using, in a glass or ceramic round (25 cm.) bowl. Pour half of the semolina mixture into the bowl. Wait until it cools down. Sprinkle the walnut over the first layer. Pour over the rest of the pudding on top (you might need to warm it slightly beforehand, if too thick to work with). Level it with a spoon. Sprinkle the coconut over the surface. Keep it in the refridgerator for a couple of hours, and serve in slices.

This time, I did not use coconuts, and spread the walnuts on the top surface only.