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Submitted by mrgmsrd This Turkish version of rice pudding is commonly eaten to break a fast, but it can certainly be enjoyed at any time!
4 cups lowfat or whole milk (does not work well with skim milk)
cinnamon for garnish
1/2 cup rice flour (can be found in the Latin foods section of most grocery stores)
1/3 cup granulated sugar
In a medium saucepan, mix sugar and rice flour with a whisk until combined. Slowly add milk, while whisking, until mixture is smooth.
Over medium heat, bring mixture to almost a boil, whisking constantly. The mixture will slowly get thicker as it heats.
Once you see a few small boils, set a timer for 2 minutes. It is important to continue whisking constantly.
When 2 minutes is up, turn the heat off. The mixture should be thick enough to coat the back of a spoon. Divide among 8 small cups or ramekins (or fewer, if you want larger portions). Sprinkle with cinnamon, if desired.
Allow to cool completely in the refrigerator, preferably overnight, before eating. Sutlach will keep about 3 days, if it lasts that long!
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