sweet tooth

This sütlaç recipe will give you a thick and creamy pudding that is both comforting and delicious.

Sütlaç Recipe - Rice Pudding, Turkish-Style

short grain rice

water (just enough to cover)

sugar

450 millilitres fresh whole milk

millilitres double cream

dessert spoonful cornstarch

dessert vanilla

cinnamon (to garnish)

Add water &amp; rice

Add your water and rice to a medium-sized saucepan.

Boil &amp; simmer

Bring the water to the boil and then simmer until the water has been absorbed and the rice is cooked.

Add milk

Now add the milk, leaving a splash (around 30 mls) behind.

Add sugar &amp; cream

Pour in the sugar and the double cream and stir together.

Boil

Stir

Meanwhile, add the remainder of your milk to your cornstarch and stir until the cornstarch is dissolved.

Reduce heat

Turn the heat down to medium and gradually pour in your cornstarch and milk mixture, stirring constantly.

Thicken

Continue to stir your sütlaç gently for around 15 minutes until the pudding is thick and creamy.

Divide

Share your sütlaç between 4 small, individual oven-proof bowls, dust the tops with a little cinnamon (if using) and allow to cool a little so that it sets on top.

Rule

Preheat your grill and place your bowls of sütlaç under the heat until the top bubbles and darkens.

Cool

Allow to cool and then place in the fridge for a couple of hours.

Eat your sütlaç directly from the dish.

To Serve

This delicious, naughty-but-nice chocolate mosaic cake is enjoyed in different parts of the world as well as Turkey.It&#39;s really easy to make and is a great dessert to make with the kids.Enjoy with friends over a tea or a coffee. We love it served with fresh fruit and/or ice cream.

Turkish Mosaic Cake Recipe

petit beurre biscuits (approximately 1.5 packets)

butter

dark chocolate

cocoa powder (roughly 3 dessert spoonfuls)

sugar (approximately)

200 mililitres fresh whole milk

Break

First of all, break your biscuits into rough quarters and place them in your mixing bowl.

Melt butter

Over a low heat, melt your butter in your saucepan.

Add sugar &amp; cocoa

Once the butter is melted add your sugar and your cocoa, whisking, slowly.

Whisk

Whilst you are whisking, add your milk and keep whisking slowly until your mixture is smooth.

Add chocolate

Now add your chocolate and stir slowly with a wooden spoon.

As your chocolate starts to melt, remove your pan from the heat and keep stirring until all the chocolate has melted.

Give your chocolate sauce a couple of minutes to cool a little and then pour it over your broken biscuit pieces.

Coat biscuits

Stir the biscuits around until they are completely coated in the chocolate sauce and have started to soak it up.

Line tin

Now line a loaf tin with cling film, making sure the cling film overflows by a few centimetres around the edges.

Spoon

Spoon your chocolatey biscuit mixture into the loaf tin and gently press down to compact the mixture.

Fold

Fold the cling film over the cake so that it is completely encased and tip it oıur onto a flat surface.

Roll &amp; freeze

Roll it into a cylindrical shape and then place in the freezer for a couple of hours until it is set.

Slice

When you are ready to serve your cake, you can cut slices from it straight from the freezer. Allow around 5 minutes for your cake to start coming towards room temperature. It should be eaten cold.

Serve

Serve on its own or with fresh fruit and / or ice cream.

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Sütlaç Recipe - Rice Pudding, Turki...

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Top 2 sweet tooth recipes from across the web

The most viewed sweet tooth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sütlaç Recipe - Rice Pudding, Turki...

Turkish Mosaic Cake Recipe

The most viewed sweet tooth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine