Firin Sütlaç – Gratinated Rice Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g rice (round rain)
- 1 liter milk
- 80 g suar
- 1 vanilla pod (s)
- 1 tablespoon rose water
- 2 tablespoon rice flour
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Put the washed rice on top with enough water until it is just covered. Bring to the boil and continue to simmer on a low flame until the rice has boiled over a little and has almost no bite. If necessary, add a little water.
- Remove some of the milk and add the rest to the rice along with the sugar and the scraped-out vanilla pod and simmer on a low heat for ten minutes. Stir occasionally so that nothing burns. Remove the vanilla pod, let it cool down a bit and stir in the rice flour. If you don`t want to buy extra rice flour, grind some uncooked rice finely in the coffee grinder or use starch. Bring to the boil again and, if you are using rice flour, let it stand for a few minutes when cooling down again, as it does not thicken immediately. The rice pudding should have a viscous consistency. Mix in the rose water and pour in dessert molds. In Turkish restaurants there are special flat, wide clay shapes for this.
- Beat the yolk with a little milk, drip a teaspoon in the middle of each dessert and spread it over the entire surface. Baked in an oven preheated to 180 degrees until the surface turns dark. This usually happens irregularly and even leads to black spots. This is part of the recipe and is not a preparation error!
- Let it cool down and let it steep in the fridge overnight.
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