Sutlijaš, Balkan rice pudding, is a creamy sweet rice made with milk and vanilla. Perfectly nostalgic and endlessly comforting, milk rice is a timeless dessert. Ideal for family gatherings or a solo indulgence.
| Preparation | Cooking | Servings |
| 5 min | 35 min | 6 |
It is a creamy, comforting dish typically served cold or warm, offering a thick, custard-like texture.
Ingredients:
Way of preparation
Step 1
Wash rice thoroughly and take out any debris. Strain, place in a pot, and add one cup of fresh water (230 ml). Cook on medium to low for 7-8 minutes, stirring occasionally.
Step 2
Add one cup of milk (230 ml), then bring the temperature down to medium-low. (If your stove is on the weak side, you can continue cooking rice pudding on medium, but stir more often.) Continue cooking for another 7-8 minutes. Stir thoroughly once or twice.
Step 3
Add the second cup of milk (230 ml), vanilla extract, sugar, and stir. Cook another 7-8 minutes, stirring more frequently. (Add cinnamon or spices if using.)
Step 4
Add the third cup of milk (230 ml), and sugar, then stir. Cook for the final 7-8 minutes, now stirring quite frequently. Taste the rice a couple of times to check for doneness. The rice is done when the grains are plump, creamy, fat, yet soft when you bite into them (like risotto). By now (total cooking time is approximately between 28-35 minutes) the rice should be done, but there will still be some milk left above the rice. (If the rice is crunchy, cook it a few minutes longer.) The pudding will be on the runny side and this may worry you. However, it’s supposed to be like that. As it cools down, the rice will “drink” almost all of the milk up. (If you prefer your rice pudding more solid, add ½ cup of milk (115 ml) the last time you add milk.)
Serving:
Transfer from the pot to serving cups/ bowls immediately after making the pudding. If planning to eat it warm, let rice pudding (sutlijaš) cool for 5-10 minutes, add additional toppings, and serve.For a cold rice pudding (sutlijaš), let it cool down, then transfer to the fridge for up to several hours. You can store pudding in the serving bowls and cover with small plates, or saran wrap while in the fridge. When ready to consume, take it out and add toppings (if using any)
Storing:
Store in the fridge for up to 2 days.