ReceptnaptárSutlijaš light (cinnamon rice pudding with little sugar)
Sutlijaš is a classic of Bosnian and Serbian patisseries, a relative of Turkish sütlaç, served throughout Bosnia in little bowls with a sprinkling of cinnamon. This version uses low-fat milk and a little sweetener, and the slow cooking gives it its creaminess. It sets more firmly when cold, but it is also delicious fresh and lukewarm.
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Ingredients
Method
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- Cook the rice in the water for 8-10 minutes, until it has absorbed the water.
- Pour in the milk, add the lemon peel and cook over low heat, stirring often, for 25-30 minutes, until creamy.
- Remove the lemon peel and stir in the honey and vanilla.
- Divide among small bowls.
- Sprinkle with cinnamon and serve cold; it keeps for 3 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose short-grain rice, which releases more starch, making the rice pudding creamy without any cream.
- Milk catches easily, so use a heavy-based pan and stir often, especially towards the end of cooking.
- The rice keeps thickening as it cools, so take it off the heat when it is a little looser than you want it to end up.
Frequently asked questions
How long does it keep?
3 days, covered, in the fridge. If it has become too thick, loosen it with a little milk.
Can I make it with plant-based milk?
Yes, almond or oat milk works well, but coconut milk has a stronger flavour. Sweetened with honey it isn't vegan, so in that case use erythritol or maple syrup.
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