Sutlac (rice Pudding) Recipe
Make Sutlac (rice Pudding) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pudding Base
To Finish / Garnish
Method
Pudding Base
Prepare rice
Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.
Cook rice in water
Combine the rinsed rice and 3/4 cup water in a medium heavy-bottomed saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover partially, and simmer for 10 minutes until most of the water is absorbed but rice is still slightly undercooked. Stir occasionally to prevent sticking.
Add milk and simmer
Add 1.5 liters (about 6 cups) of whole milk and 1/4 teaspoon salt to the partially cooked rice. Increase heat to medium until mixture comes to a gentle simmer, then reduce to low. Cook uncovered, stirring frequently (every 2–3 minutes), for 30–35 minutes until rice is very tender and the mixture is creamy. Adjust heat so it simmers gently — vigorous boiling will cause scalding and milk loss.
Sweeten
When the rice is tender and the porridge is creamy, stir in 1/2 cup granulated sugar and continue to cook on low for 5 minutes, stirring so sugar dissolves completely.
Thicken with cornstarch slurry
In a small bowl whisk 2 tablespoons cornstarch with 3 tablespoons cold milk until smooth. Spoon 2–3 tablespoons of the hot rice-milk mixture into the slurry to temper it, whisking constantly. Pour the tempered slurry back into the pot and cook on low for 2–3 minutes, stirring, until the pudding thickens slightly. This step ensures a creamy but set texture typical of sutlac.
To Finish / Garnish
Portion the sutlac into individual shallow ramekins or a single serving dish while still hot to show a smooth surface. Alternatively, pour into a medium baking dish and smooth the top.
Let cool at room temperature for 15–20 minutes, then transfer to the refrigerator to chill for at least 2 hours (longer if you prefer fully set, cold pudding). Chilling helps the sutlac thicken and the flavors to meld.
Before serving, sprinkle each portion with a light dusting of ground cinnamon. If the pudding is thicker than you like, stir in up to 2 tablespoons cold milk per serving to loosen to desired consistency.