My Favorite Dessert: Turkish Rice Pudding (Sutlac)

My mom used to make rice pudding for me and my brothers when we were sick. Because of its milk and rice abundance, rice pudding is believed to help you get better when your immune system weakens. Of course, I never questioned this idea as I was more than happy to eat sutlac every time I was sick?It is one of those desserts that you can eat 2-3 cups one after the other, without feeling sick. Believe it or not, in Turkey, rice pudding is also often served to new mothers as it helps them regain their strength, both physical and psychological (or so it is believed).

As the summer rapidly approaches, I am sure that I will be making a lot of rice pudding since it also has an ice-cream-like effect on me. It is served cold and you may chose to add slices of strawberries on top, which would be perfect for your summer garden party. Alternatively, you can serve it with 1 scoop of ice-cream! Mmm, yummoo! However you may wish to decorate it, please keep in mind that the secret to a good rice pudding is directly related to your milk selection. Therefore, please prefer the full-fat or 2% milk?The fat-free milk wouldn?t give you a good result. It?s usually the milk fat that makes it so tasty.

Here is my home-style version of sutlac; it?s quick and mess-free. Nevertheless, I am also sharing the traditional version, which is often prepared to be served to the guests.

Ingredients:
- 1 kg cold full-fat milk (or you can choose 2% but never prefer fat-free milk)
- 1 cup sugar
- 4 cups of water
- 10 mg vanilla powder
- 1 /2 cup +2 tablespoons of rice

Directions:
1. Wash the rice really really well. Put it in a medium sized pot, add the water and boil it until there are no water left (until the rice is really soggy)
2. Meanwhile, in a larger pot, bring the milk to a boil. Make sure not to burn the bottom as this smell will ruin the flavor of the rice pudding (you may as well throw away the burned milk and start all over again).
3. Once boiled, add the soggy rice into the milk. Add the sugar and the vanilla powder slowly, by tasting to make sure it?s not too sweet for your taste (or not enough for that matter). If you feel like you want a sweeter taste, feel free to add more sugar. (Tip: add the vanilla first, since that brings out a rich, sweet flavor).

4. Stir the mixture constantly in medium heat until bubbles start to appear on the surface.
5. Lower the heat and continue stirring the mixture for another 10 minutes until it takes a thick form.
6. Pour the mixture into small bowls and let them chill in room temperature first.
7. Then put them into the refrigerator until they cool completely (minimum 2 hours).
8. Serve cold.
9. Enjoy with loved ones.

If you would like to try the traditional version with the rice flour, here is the recipe to that:

Ingredients:
- 1 kg cold milk
- 1 ½ cups of white short grain rice (washed and drained well)
- 1 liter water
- 2 tablespoons of rice flour
- 2 ½ cups sugar
- Cinnamon (optional)

Directions:
1. Bring the water to a boil, add the rice and simmer until there is little water left.
2. Add the milk, stir constantly until they come to a boil again.
3. In a mixing bowl, melt the cornstarch in 1 cup of cold water. Then, slowly add 1-2 tablespoons from the boiling milk to this mix. Stir constantly, with a wooden spoon.
4. Add the dissolved cornstarch to the boiling milk mixture.
5. Stir occasionally for about 10 minutes.
6. Add the sugar and cook over medium heat, until bubbles start to appear on the surface. (Make sure to stir constantly at this point).
7. Pour the mixture into small bowls and let them chill in room temperature first.
8. Then put them into the refrigerator until they cool completely (minimum 2 hours).
9. Serve cold.
10. Enjoy with loved ones.

Qte?s tip: Before serving your rice pudding, sprinkle some cinnamon on top or add some berries. Here is a cheating tip: order a Turkish rice pudding mix from http://www.tulumba.com/storeItem.asp?ic=FB424371KQ025 and simply mix it with milk and butter (see directions). This specific one is pretty good.