Cream of Rice Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

Serve this creamy, delicate pudding to break the fast after Yom Kippur. Sutlatch may also be served at Shabbat desayuno after morning services. While it was usually prepared with milk, the cooking liquid was sometimes pipitada, made by steeping melon seeds in water and traditionally drunk to restore body fluids lost while fasting on Yom Kippur. Gilda Angel’s version of this recipe in Sephardic Holiday Cooking uses vanilla as the aromatic flavoring for a milk-based pudding, but Nicholas Stavroulakis suggests either grated orange zest or rose water. I prefer to combine the vanilla and orange zest. Other names for this pudding are the Turkish mahallebi and the Greek Christian rizogalo.


  • 6 tablespoons rice flour or cream of rice
  • 6 tablespoons sugar
  • 5 to 6 tablespoons water
  • 4 cups milk or pipitada (following)
  • 1 teaspoon vanilla extract and/or 1 tablespoon grated orange zest, or 2 tablespoons rose water
  • Ground cinnamon


In a bowl, combine the rice flour or Cream of Rice and sugar. Gradually add the water, stirring until a thick lump-free paste forms.

In a saucepan, bring the milk or pipitada to a boil over medium heat. Gradually add the rice-flour paste, whisking constantly to prevent lumps from forming. Continue to whisk the mixture constantly over medium heat until it thickens, 4 to 5 minutes. Remove from the heat and stir in the vanilla and/or orange zest or the rose water. Pour the pudding into eight 4-ounce custard cups. Sprinkle with cinnamon, cover, and refrigerate until well chilled before serving.