Turkish Rice Pudding (Sutlac)

Turkish Rice Pudding (Sutlac)

This traditional Turkish pudding requires the simplest of ingredients and is the creamiest, most comforting treat to have during your afternoon tea. A few simple tweaks have been made to the original recipe to make this version weight-loss friendly. Although it can be eaten cold, it is usually enjoyed warm where the orange blossom aroma will surely leave you wanting more.

Serves:  3

Dietary: Vegetarian, Gluten-free, nut-free

Preparation time: 55 minutes.

Cooking time: 50 minutes

 

INGREDIENTS

½ cup pudding rice, short-grain
1 cup water
1 ½ cup skimmed milk
20 drops saccharin based liquid sweetener
2 Tbsp orange blossom water

 

METHOD

  1. Add the water to a small saucepan and bring to a boil on high heat.
  2. Add the rice to the saucepan and bring down the heat to low with the lid on.
  3. Let the rice and water simmer for 15 minutes.
  4. Add the milk to the saucepan and simmer. While the pudding is simmering, make sure to continuously stir.
  5. Preheat the oven to 200oC and choose the grill setting (this allows the surface of the pudding to develop a golden-brown colour).
  6. Continuously stir the pudding on low heat for around 25 minutes.
  7. Once the pudding has thickened, add the orange blossom water and sweetener, then remove the pudding from the heat.
  8. Place the pudding into oven proof bowls and bake in the oven for 10 minutes.
  9. Take out of the oven and serve warm.

 

This recipe has been donated by Tamara Rammal 

 

NUTRITION INFORMATION

Per serving:
Total calories: 147 kcal
Fat: 0.6 g
Saturated Fat: 0.2 g
Carbohydrate: 29 g
Total sugar: 5.8 g
Fibre: 0.5 g
Protein: 6.1 g
Salt: 0.14 g

 

NUTRITION FACTS

  • Skimmed milk has been used instead of full-fat milk to reduce the fat content.
  • In order to reduce the sugar content, the artificial sweetener has been used.
  • It offers a good source of protein, Vitamin B12 and iodine.

 

VARIATIONS

  • Plant-based milk can be used in place of cow milk to make this vegan.
  • Plant-based milk or lactose-free milk can also be used to make this suitable for those sensitive to lactose.
  • Different low-calorie sweeteners such as stevia can be used.
  • The sweetener can be omitted as the natural recipe is already subtly sweet.

 

© 2021 The Caroline Walker Trust