Author Notes
Sutlijas is one of the first desserts I remember as a child. It is a simple dessert, easy to make. A rice cooked in milk, sweetened with sugar, but not too much, and dusted with cinnamon on the top – that is Sutlijas. It’s made like this or similarly, around the world and quite often it’s just the name that is different. —Jasmina Gajic
Ingredients
- Rice pudding
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200 grams
arborio rice
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750 grams
almond milk
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2 tablespoons
honey
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4 tablespoons
plum or apricot jam
- Candied fruit
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1 piece
orange peal - julienne
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100 milliliters
water
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200 grams
sugar
Directions
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Boil rice in the milk on a very low heat for about 20 minutes or until almost all the milk is absorbed. Stir occasionally just to check if the bottom is not stuck and burned. When the rice is very soft and milk almost absorbed add honey and stir to help dissolve.
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Cook for another 5 minutes but don’t let it become too dry. Turn off the heat, add vanilla paste and lemon zest and stir again. The pudding should still have liquid (milk) once off the heat (the rice will absorb it while cooling down).
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Candied fruit recipe:
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Wash orange thoroughly before use. Peel as thin as you can using a sharp knife and slice julienne. Cook in 200 ml of water for 2-3 minutes, take off the heat, discharge water and keep orange strips. In a different pot boil water and sugar, add orange strips and cook for another 15 minutes on a medium heat. Be careful not to burn or change the colour of the orange strips too much. At the end add Grand Marnier (optional) and remove from the heat.
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