Rice Pudding (Sutlac) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | 25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 Tbsp shor-grain rice, washed | 5 cups milk | 1 Tbsp rice flour |
| 1 tsp cornstarch | generous 1 cup sugar | ground cinnamon, to decorate (optional) |
| 1 | Preheat a 375 F. oven. Cook the rice in water just to cover. Then heat the milk in a saucepan and add the rice. Bring to a boil and simmer. |
| 2 | Mix the rice flour and cornstarch in a bowl with a little water to make a smooth paste, then pour this into the simmering milk, stirring constantly. |
| 3 | Add the sugar and stir until the mixture thickens. Divide among four individual ovenproof bowls, and bake in the oven until a light brown crust forms on the top. Sprinkle with cinnamon. Serve hot or cold. |