Turkish Milk Cake Recipe

Ingredients:

  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Ground cinnamon for garnish

Instructions:

  1. Rinse the Rice:
    • Start by rinsing the Arborio rice under cold water until the water runs clear. This helps remove excess starch.
  2. Cook the Rice:
    • In a large saucepan, combine the rinsed rice and 2 cups of milk. Cook over medium heat, stirring frequently, until the rice absorbs most of the milk.
  3. Add Sugar and Continue Cooking:
    • Stir in the sugar, cornstarch, vanilla extract, and a pinch of salt. Gradually add the remaining 2 cups of milk while stirring continuously.
  4. Simmer Until Creamy:
    • Reduce the heat to low and let the mixture simmer, stirring often to prevent sticking, until the rice is tender and the mixture becomes creamy. This might take about 25-30 minutes.
  5. Check Consistency:
    • If the mixture is too thick, you can add a bit more milk until you achieve the desired consistency. Remember that it will thicken further as it cools.
  6. Cool and Serve:
    • Remove the saucepan from heat and let the Turkish Milk Cake cool for a bit. Once it reaches room temperature, transfer it to serving bowls or individual cups.
  7. Chill in the Fridge:
    • Refrigerate the Sütlaç for at least 2-3 hours or overnight to allow the flavors to meld.
  8. Garnish and Enjoy:
    • Before serving, sprinkle a generous amount of ground cinnamon on top for that authentic Turkish touch. Dive in with a spoon and savor the creamy delight!

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