Sütlaç (Turkish Rice Pudding)

La storia di questo piatto

Sütlaç is Turkey's milk pudding, born in the Ottoman sweet tradition, where rice and milk are made tender and quietly generous. It belongs to the pastry-shop window and the family table alike, a humble spoonful that carries the memory of a whole kitchen culture.

Ingredienti

• 100 g Round-grain rice (Baldo or Arborio)
• 1 litre Whole milk
• 150 g Sugar
• 30 g Cornstarch (maize starch)
• 250 ml Water
• 20 g Butter
• 1 teaspoon Ground cinnamon (optional, for serving)
• 1 teaspoon Vanilla extract
• 2 pinch Salt

Preparazione

1. Rinse the rice in a colander under cold running water for a moment, just to remove impurities: no need to insist, the starch will help you achieve creaminess. Bring water with a pinch of salt to a boil, add the rice and cook over medium heat, stirring now and then, until all the water is absorbed and the grains are soft and plump.
2. Pour the milk into a heavy-bottomed pot and heat it over medium-low heat, without rushing. When you see the first bubbles rising at the sides, add the rice and stir gently, with slow movements from the bottom upward, so no lumps form and the grains stay intact. Let it simmer gently for 10 minutes, so the rice begins to release its starch into the milk.
3. In a small cup, dissolve the cornstarch well in 4 tablespoons of cold milk, mixing with a fork until no lumps remain, then pour it into the pot. Add sugar, butter, vanilla and a pinch of salt, and cook over medium-low heat, stirring often with the spoon and scraping the bottom well: it's ready when the cream coats the spoon and, when poured, leaves a thick trail without dripping off immediately.
4. Pour the still-warm sütlaç into ovenproof bowls (preferably terracotta) or a baking dish, dividing it generously. Dip the back of a spoon in lukewarm water and smooth the surface calmly: the water prevents the spoon from sticking and gives you an even surface.
5. Place the bowls under the grill of the preheated oven, or in the oven at maximum (240–250°C), on the top rack. Let it brown for 5–8 minutes, watching closely: the surface should darken in hazelnut-colored patches, the characteristic browned spots of sütlaç. Remove and let it rest at room temperature for at least 30 minutes: it firms up slightly and the flavors settle better.
6. Serve lukewarm or at room temperature. If you like, dust a light veil of cinnamon right in front of the person tasting it: the aroma that rises is the most beautiful part of the gift.