Sütlaҫ, Sephardic Rice Pudding

by Linda Capeloto Sendowski on February 28, 2011

sutlach pico blvd more 053-53-3

Friday afternoon amongst her busy preparations for Shabbat, Nona (my mom) always made Sütlaҫ, pronounced sootlach, as one of the Shabbat breakfast or lunch dishes.  Sütlaς is rice pudding, a very simple and satisfying dish with a silky smooth texture and lightly sweet cinnamon flavor.

Sütlaς is the Turkish name for this pudding consumed widely across the Middle East.  Süt means milk in Turkish. Süt lü kahve  means coffee with milk. Since Sephardic people lived in Turkey for generations, Ladino contains many Turkish words and the food was heavily influenced.

For today’s recipe and photo shoot I used non fat Lactaid milk (milk for us lactose intolerant types) and the Sütlaς was great.  If you can tolerate whole milk, then go ahead and use it, I am sure that is what Nona used.  This recipe can be made in a larger portion if you wish, just keep the same ratio if you double it.  Two cups of milk makes enough for 3 generous servings.

¼ cup rice flour or Harina de Arroze

¼ cup granulated sugar

2 cups of milk

Cinnamon for sprinkling

½ teaspoon vanilla (optional)

Place the rice flour and sugar in a small heavy bottomed saucepan.  Add ¼ cup of the milk.   Stir with a wooden spoon until the flour and sugar are dissolved in the milk.  Add the rest of the milk and stir with the wooden spoon until combined.  Add the vanilla at this point if you wish.

Place the saucepan on medium heat.  Stirring constantly in figure eight motion, cook the rice pudding.  Stir until the outer edge starts to bubble and the milk becomes thick.  Turn off the heat, remove the saucepan and pour the pudding into individual serving dishes.  The Sütlaς sets up stiff as it starts to cool.  Sprinkle with cinnamon.  Eat hot, cold, warm, as you wish. Serve this on Shabbat along with desayuno like borekas, frittata, Huevos Haminados and Kahve Turko.

Print This Print This | PDF version

{ 5 comments… read them below or add one }

East Coast Cousin March 1, 2011 at 2:49 PM

I have been wanting to get this recipe for so long; and just last week I bought some rice flour thinking I would try my hand at it using the LA Sephardic Sisterhood cook book that dates back to the 70s I think, and whose measurements people have told me are off. So, thank you for posting this recipe and its background. I am going to make it this week using your recipe. Maybe I will repost how it goes. But in any case, thank you. All I remember is that my Mom would say you have to keep stirring it, and sometimes she would let me stir it. It has come at an auspicious time for me and it looks great. Good health and happy cooking. I love your blog.

East Coast Cousin March 1, 2011 at 3:00 PM

And while I am here, can I put in a request for a receipe for little meatballs in the egg, lemon, flour paste sauce. I would say it in ladino, but I can’t spell in ladino (ok, so here is exposing myself to spanish ridicule — kehvtikas con weahvo leh mon). It is one of my favorites that my Mom would make. I would love to try my hand at it. I would lap up every last bit with challah bread. Yum for me. Many thanks.

megi March 2, 2011 at 3:13 PM

Linda, the sutlac looks lovely, I love it warm with a little cinnamon sprinkled on top.

East Coast Cousin, those meatballs in egg and lemon sauce is one of my daughter’s favourites, it’s definitely a comfort food for all of us here. 🙂

Rhodesian cousin April 4, 2012 at 10:51 AM

Linda, my grandmother came from Rhodes but we grew up in Rhodesia (now Zimbabwe). When she made the sutlac(which I do now and is my kids favorite dessert) she flavoured it with orange blossom water (agua di flor) served it in individual serving dishes with the persons initials done in cinnamon.

Ehood April 17, 2013 at 6:43 PM

Rhodesian ==
A person from Rhodes or Rhodesia

quite interesting circumstance.


Leave a Comment

(ID only. No links or "@" symbols)


Previous post:

Next post: