Recipes
Rice Pudding (Sutlijash) with Sant’Andrea Rice
Balkan rice pudding with milk, vanilla and cinnamon. Sant’Andrea rice cooks soft and thickens the milk with little added starch.
- Servings
- 6
- Preparation
- 5 min
- Cooking
- 40 min
Ingredients
- 150 g Rizella Kocani Sant’Andrea Rice
- 300 ml water
- 1 l whole milk
- 120 g sugar
- 1 sachet vanilla sugar
- 2 tablespoons cornflour
- cinnamon for sprinkling
Method
- 01Cook the rice in the water for 10 minutes, until it has absorbed almost all of it.
- 02Add the milk, keeping a little aside, and simmer for 20 minutes, stirring often so it does not catch.
- 03Add the sugar and vanilla sugar and cook for another 5 minutes.
- 04Dissolve the cornflour in the cold milk you kept aside, stir it in and keep stirring for 2 minutes, until thick.
- 05Pour into bowls, leave to cool and sprinkle with cinnamon.
Tip
The pudding thickens as it cools. For a softer pudding, take it off the heat earlier.
Rice for this recipe
Rizella Kocani Sant’Andrea Rice
The recipe is made with Rizella rice, available in 400 g, 900 g and 4 kg packs.