Sutlijash (Macedonian Rice Pudding)
Local name: Сутлијаш
In short: Short-grain rice simmered slowly in milk until thick and creamy, scented with vanilla and dusted with cinnamon. Serve it warm or chilled. It takes about 1 h in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 55 min
- Resting
- 2 h 30 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 235 kcal
Sutlijash is the rice pudding of North Macedonia, made with just milk, rice, sugar and a little vanilla. The rice is first softened in water, then simmered slowly in milk, with frequent stirring, until the pudding turns thick and creamy. It is poured into bowls, dusted with cinnamon and eaten warm on a cold day or chilled when the weather is hot.
Instructions
- Rinse the rice in a sieve under cold water until it runs mostly clear. Put the rice, water and salt in a heavy saucepan.
- Bring to a boil, lower the heat and simmer, covered, for 10 to 12 minutes, until the water is absorbed and the rice has started to soften.
- Pour in the milk, add the sugar and bring to a gentle boil, stirring. Reduce the heat to low and simmer, uncovered, for 30 to 35 minutes, stirring often and scraping the bottom, until the rice is very soft and the pudding is creamy.
- Take the pan off the heat and stir in the vanilla. Spoon the pudding into bowls or one serving dish.
- Serve warm, or cool for 30 minutes, press plastic wrap onto the surface and chill for 2 hours. It thickens as it cools. Dust with cinnamon just before serving.
Tips
- Stir often once the milk goes in. The starch from the rice settles on the bottom and scorches easily.
- If the pudding is too thick after chilling, stir in a splash of cold milk until it loosens.
Questions and answers
Can I use a different type of rice?
Short-grain rice, such as pudding rice or risotto rice, gives the creamiest result. Long-grain rice stays more separate and makes a thinner pudding.
Can I make sutlijash dairy-free?
Yes. Use oat or soy milk and cook for the same time. The pudding will be lighter and less rich than one made with whole milk.
How long does sutlijash keep?
Covered in the fridge it keeps for 3 days. It thickens as it chills, so stir in a splash of milk before serving.
How long does it take to make Sutlijash (Macedonian Rice Pudding)?
About 1 h in total: 5 min of preparation and 55 min of cooking.
How many calories are in Sutlijash (Macedonian Rice Pudding)?
About 235 kcal per serving, with 7 g of protein, 38 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 25 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
