Sutlac (rice pudding)

This sutlac recipe hails from Levana Levenstein, who serves it with aromatic geranium water. At first glance, it appears similar to malabi, but it is more solid. This is a recipe that traveled with Jews who escaped the wrath of the Inquisition in Spain and made their way to Turkey. It used to be called arroz con leche (rice with milk) in Spanish. After reaching Turkey, the recipe was adjusted to take advantage of local raw materials, such as condensed milk, cinnamon and lemon peel. At Onza, sutlac is served with halva caramel and salty caramel ice cream.

Makes 15 servings

2 liters hot milk

1 vanilla bean, halved and emptied 200 gr. sugar

300 gr. round risotto rice

For halva crumble:

500 gr. flour

1 tsp baking powder

250 gr. almond powder

500 gr. cold butter, cut into cubes 400 gr. sugar

300 gr. raw tehina

Serving suggestion:

Vanilla ice cream or 1 cup halva slivers

Directions:

Pour the milk into a large pot. Add the vanilla and sugar and mix. Bring to a boil. Pour the rice into a nonstick pot and heat over low flame. Stir. Pour milk mixture over rice slowly while mixing. Keep mixing as pudding thickens.

Keep checking the thickness by putting a cold spoon into pudding. When the pudding starts sticking to the spoon, you’ll know it’s done. Pour into individual bowls and refrigerate.

Blend the butter and sugar with an electric mixer until smooth. Add the tehina and mix. Add the baking powder, almond powder and flour and mix on low speed until well mixed. Pour onto a lined baking tray and let it rest in the fridge for 30 minutes.

Bake in an oven preheated to 150 º for 30 minutes. Remove from the oven and let cool for 20 minutes.

Assemble the crumble ingredients in a bowl and mix with your fingers until crumbly. Just before serving, sprinkle the crumble on top of pudding. (You can store leftover crumble in your fridge or freezer for future use.)

Serve sutlac with a scoop of ice cream or halva slivers.