Sutlijach

Sutlijach Recipe from Macedonia | Milk, Rice, Cinnamon & Almond Pudding

Region / culture: Macedonia | Servings: 6

Introduction

Sutlijach is a traditional Balkan dessert that is creamy, sweet, and comforting. This rice pudding is made with simple ingredients like milk, sugar, rice, and eggs, and is flavored with cinnamon and lemon zest. It is a delicious treat that is perfect for any occasion.

History

Sutlijach has been enjoyed in the Balkan region for centuries. It is a popular dessert that is often served during holidays and special occasions. The recipe has been passed down through generations, with each family adding their own twist to the classic dish.

Ingredients

4 cups (1 liter) milk
0.67 cup (155 g) sugar
1 tbsp unsalted butter
1 strip of lemon zest
1 cinnamon stick
6 cups (1.5 liters) water
pinch of salt
0.5 cup (105 g) white rice
3 egg yolks
ground cinnamon for garnish
optional almonds for garnish

How to prepare

In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest, and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat.
Let it stand for 30 minutes to develop the flavors.
Meanwhile, in another saucepan, bring the water to a boil.
Add the salt and rice, reduce the heat to low, and cook slowly until the rice kernels have swelled and are tender, approximately 15 – 20 minutes. Drain.
Place the saucepan holding the milk mixture over medium heat and bring it to a simmer.
Add the rice and simmer uncovered, stirring often, until thickened, approximately 15 – 20 minutes.
Remove the lemon zest and cinnamon stick and discard them.
In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy.
Gradually add about 1 cup (8 fl oz / 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly.
Cook over very, very low heat, stirring constantly, for 5 minutes.
Spoon the pudding into individual dessert bowls or one large serving bowl.
Sprinkle with cinnamon and top with toasted almonds, if using.
Serve at room temperature.

Variations

You can add raisins or dried fruit to the pudding for a burst of sweetness.
For a vegan version, you can use coconut milk and a plant-based butter substitute.
You can experiment with different spices like cardamom or nutmeg for a unique flavor profile.

Cooking Tips & Tricks

Be sure to stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pan.

- For a richer flavor, you can use whole milk instead of low-fat milk.

- To prevent a skin from forming on the pudding, place a piece of plastic wrap directly on the surface before chilling.

- You can customize the flavor of the pudding by adding different spices like nutmeg or cardamom.

Serving Suggestions

Sutlijach can be served warm or chilled, depending on your preference. It is delicious on its own, but you can also top it with fresh fruit or a dollop of whipped cream for added flavor.

Cooking Techniques

The key to making a creamy and delicious Sutlijach is to cook the rice slowly and stir constantly to prevent it from sticking to the bottom of the pan. Be sure to simmer the pudding over low heat to allow the flavors to meld together.

Ingredient Substitutions

If you don't have white rice on hand, you can use arborio rice or jasmine rice as a substitute. You can also use honey or maple syrup instead of sugar for a different flavor profile.

Make Ahead Tips

Sutlijach can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

You can garnish Sutlijach with a sprinkle of ground cinnamon and toasted almonds for a beautiful presentation. Serve it in individual dessert bowls or one large serving bowl for a stunning display.

Pairing Recommendations

Sutlijach pairs well with a cup of hot tea or coffee for a comforting and satisfying dessert. You can also serve it with a glass of sweet dessert wine for a decadent treat.

Storage and Reheating Instructions

Store any leftover Sutlijach in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for a few minutes or heat it on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Sutlijach contains approximately 250 calories.

Carbohydrates

Each serving of Sutlijach contains approximately 35 grams of carbohydrates.

Fats

Each serving of Sutlijach contains approximately 8 grams of fats.

Proteins

Each serving of Sutlijach contains approximately 5 grams of proteins.

Vitamins and minerals

Sutlijach is a good source of calcium and vitamin D.

Alergens

Sutlijach contains dairy (milk and eggs) and nuts (almonds).

Summary

Sutlijach is a creamy and delicious dessert that is rich in carbohydrates and fats. It is a good source of calcium and vitamin D, but may not be suitable for those with dairy or nut allergies.

Summary

Sutlijach is a creamy and comforting Balkan dessert that is perfect for any occasion. This rice pudding is easy to make and can be customized with different flavors and toppings. Enjoy this delicious treat with family and friends for a sweet and satisfying dessert experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Sutlijach, a traditional Bosnian rice pudding.

I had never heard of Sutlijach before, but the description and ingredients intrigued me. Rice cooked in milk with a hint of cinnamon and sugar sounded like the perfect comfort food for a chilly evening. I immediately set out to gather the necessary ingredients and began my journey to master this new recipe.

I followed the directions meticulously, carefully measuring each ingredient and stirring the pot with precision. As the rice simmered in the milk, a warm and comforting aroma filled the kitchen, reminding me of my own childhood spent watching my grandmother cook in her tiny kitchen.

As the pudding thickened and the rice softened, I couldn't help but take a taste. The creamy texture and delicate sweetness were like a warm hug from the inside out. I knew I had found a new favorite recipe, one that would be cherished and passed down through generations.

I continued to make Sutlijach regularly, perfecting the recipe each time and tweaking it to suit my own tastes. I shared the dish with friends and family, who all marveled at its simplicity and deliciousness.

Years passed, and I never tired of making Sutlijach. It became a staple in my kitchen, a dish that brought me comfort and joy no matter the season. I often thought of the cookbook that had introduced me to this wonderful recipe and felt grateful for the culinary adventures it had inspired.

One day, as I was preparing Sutlijach for a family gathering, my own granddaughter approached me with curiosity in her eyes. She asked me about the recipe and how I had come to learn it. I smiled as I recounted the story of the old cookbook and the first time I had made Sutlijach.

My granddaughter listened intently, her eyes widening with each detail. I could see the spark of interest ignite in her, and I knew that she too would carry on the tradition of making Sutlijach in her own kitchen someday.

As we sat down to enjoy the warm and comforting dessert together, I felt a sense of pride and fulfillment. I had learned a new recipe and passed it down through the generations, just as my own grandmother had done for me. The legacy of Sutlijach would live on, bringing joy and comfort to many more kitchens in the years to come.