Name: Turkish Silken Ground-Rice Pudding (Sutlaj) with Fresh Raspberry Sauce
Yield: Yield: 6 Servings
Cuisine: Turkey
Ingredients: ½ cup unsweetened apple or apple-blend juice; ⅓ cup rice flour (prepared by grinding white rice in a blender until it is powdery; you can also purchase it in many health food stores and Middle Eastern markets); ½ teaspoon almond extract; Unsalted butter, for greasing the custard cups; 2 tablespoons brown sugar; ⅓ cup sugar; Pinch of salt; 4 cups whole milk (not low-fat or skim); 1 teaspoon vanilla extract; 2 tablespoons sugar; 2 cups fresh ripe raspberries (about 12 ounces); ½ teaspoon vanilla extract or rose water

Preparation info

Yield:
6
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Made without eggs, this velvety pudding is light and sleek, Its dairy-pure sweetness nicely underscored by the sprightly raspberry sauce. I first prepared sutlaj—a standard at Turkish Shavuot, Sukkot, and desayuno meals—after hearing so many fond remembrances of it from the Turkish clients in my husband’s law practice. My daughter adores puddings of every type; this rendition, my reworking of several recipes, is her all-time favorite.

Not only a smooth, refreshing summ