Syutlach Turkish dessert

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for dessert. Take the rice kruglozerny. The yolks should be from large selected eggs. Milk is better to take fatter.

2. Step 2:

   

   Rinse the rice thoroughly until clear water. Put the grits in a saucepan, pour 300 ml of water and boil until tender over low heat for about 15-20 minutes. During this time, the water usually boils completely. If the water has boiled off, and the rice is not quite ready, it does not matter, it will come to readiness while baking the dessert in the oven.

3. Step 3:

   

   Dilute starch in the remaining 100 ml of cold water.

4. Step 4:

   

   Put the yolks in a deep bowl and add sugar. Put the bowl on a water bath until a light fluffy foam. I do it with a mixer, but you can also use a regular whisk.

5. Step 5:

   

   Meanwhile, bring the milk to a boil, but do not boil.

6. Step 6:

   

   Pour a little hot milk into the yolk mixture in a thin stream with constant stirring. You don't need to pour all the milk into the yolks at once, otherwise the yolks will quickly curdle and go into flakes, and we need uniformity.

8. Step 7:

   

   Then pour the resulting mass into the remaining hot milk.

9. Step 8:

   

   Bring milk with sugar and yolks to a boil over low heat. Add rice, vanilla sugar and diluted starch. Stirring, bring the mixture to a boil and remove from heat.

10. Step 9:

    

    The resulting mass can be immediately poured into creamers or molds and cooled at room temperature, and then in the refrigerator and served to the table.

11. Step 10:

    

    But I advise you to additionally bake the syutlach in the oven. To do this, put the milk-rice mixture into baking molds and put it on a baking sheet filled with water for 1 cm. Place the dessert pan in a preheated oven to 200°From the oven for 15-20 minutes. Then turn on the top grill and hold the dessert for another 5-7 minutes or a little longer, until a dark crust appears on the surface.

12. Step 11:

    

    Hot syutlach is also cooled at room temperature first, and then in the refrigerator, because this dessert is usually served only cold. Bon appetit!