The Story Behind My Recipe: Türkiye

“This sweet treat holds a special place in my heart, as it was my absolute favorite during my childhood. Its significance goes beyond just being a dessert; it encapsulates a flood of nostalgic memories that shaped my early years. The mere mention or taste of this dessert brings back the warmth and simplicity of those carefree days.

This particular sweet delight was not just a treat for my taste buds but a companion to the joyful conversations and laughter of my youth. Every bite carries the essence of cherished moments and good times spent with family and friends. Whether I'm making it from scratch or savoring a bite, the sweet aroma and flavor transport me to a time of innocence and pure happiness. It's more than a dessert; it's a vessel of precious recollections, weaving together the fabric of my childhood with each delightful taste.”

Sütlaç

Ingredients

1/2 cup short-grain rice
4 cups whole milk
1 cup sugar
1 teaspoon vanilla extract
Ground cinnamon for garnish

Procedure

Rinse rice under cold water until clear.
In a pot, boil rice with 2 cups of water, then drain excess water.
Add remaining milk and sugar to the partially cooked rice.
Over medium heat, bring to a gentle boil, stirring to prevent lumps.
Reduce heat, simmer until rice is fully cooked, and mixture thickens (about 20-25 mins).
Stir in vanilla extract and remove from heat.
Pour into serving bowls or a dish.
Cool to room temperature, then refrigerate until chilled and set.
Sprinkle cinnamon on top before serving; optionally, garnish with chopped almonds.