Cream of Rice Pudding "Sutlatch" | The Jewish Week | Food & Wine

Cream of Rice Pudding "Sutlatch"

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Cream of Rice Pudding "Sutlatch"

Sütlaç from Turkey. Wikimedia Commons

This creamy and delicate Sephardic Greek pudding, which calls for rice flour instead of rice, was served to break the fast after Yom Kippur. It was also served at Shabbat desayuno after morning services. Although it is usually prepared with milk, the cooking liquid can also be pipitada (see variation), a refreshing beverage made from melon seeds that was drunk to restore body fluids lost while fasting on Yom Kippur. Gilda Angel’s version of this recipe in Sephardic Holiday Cooking uses vanilla as the aromatic flavoring for a milk-based pudding, but Nicholas Stavroulakis suggests either grated orange zest or rose water. Other names for this pudding are the Turkish muhallebi, which translates as “made with milk,” and the Greek Christian rizogalo

Servings & Times
Yield:
  • Serves 8
Active Time:
  • 30 min
Total Time:
  • 45 min
Ingredients

6 tablespoons rice flour

6 tablespoons sugar

5 to 6 tablespoons water

4 cups milk

2 tablespoons grated orange zest or rose water

Ground cinnamon for garnish

Steps

In a bowl, combine the rice flour and sugar. Gradually add the water, stirring constantly to create a thick, lump-free paste.

In a saucepan, bring the milk to a boil over medium-high heat. Gradually add the rice flour paste, whisking constantly to prevent lumps. Turn down the heat to medium and cook, whisking constantly, until the pudding thickens, 4 to 5 minutes. Remove from the heat and stir in the orange zest. Pour the pudding into eight 4-ounce custard cups. Sprinkle with cinnamon, cover, and refrigerate until well chilled before serving.