This recipe is from a 17th century book called Kitabü’t-Tabbahin. In Turkish rice pudding is called Sütlaç, which literally means meal with milk. It is a very versatile meal or dessert. You can find recipes for sweet or savory varieties.
Ottoman Rice Pudding with Clotted Cream
- 1.5 litres of milk as fatty as you can find
- 200 gr. rice
- 250 gr. sugar or honey
- 200 gr. clotted cream
- Ground cinnamon optional
Wash the rice briefly and put in a skillet and bring to boil with some water.
Drain the rice and put aside.
Bring the milk to boil.
Put the drained rice in the milk.
When the rice splits add in the sugar or honey if you want to make the sweet variety. Keep boiling while mixing for a few minutes more.
Distribute the pudding into oven-safe bowls.
Heat the oven to 180C.
Distribute the clotted cream on top of the pudding. Place them in a low place in the oven. You just want the clotted cream to warm up and melt a little.
Take the pudding off the oven in about 15 minutes and serve when cooled.
Notes on Ottoman Rice Pudding with Clotted Cream
This recipe makes a pudding very sweet and rich in rice. You can adjust the amount of rice and sugar to your taste. Some even make it with 8 parts milk to 1 part rice and 1 part sugar.
The clotted cream variety is meant to be consumed warm. You can have it cool but I really do not recommend putting it in a fridge. The cream will not be the same afterwards.
You can cook this without any sugar. You can sprinkle with sugar or drizzle honey just before you eat. I recommend powdered sugar if so.