Sutlijaš (Bosnian Rice Pudding) is a traditional Bosnian recipe for a classic stove-top boiled rice pudding of risotto rice boiled in milk served topped with cinnamon. The full recipe is presented here and I hope you enjoy this classic Bosnian version of: Bosnian Rice Pudding (Sutlijaš).
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Sutlijaš is a traditional Balkan rice pudding made with rice, milk, sugar, and toppings.
Ingredients:
200g short-grain rice (Arborio rice, or similar)
250ml water
750ml milk, divided (you can also use chocolate milk)
1/4 tsp vanilla extract or ½ tsp vanilla sugar
100g granulated sugar (brown sugar, honey and maple syrup also work) adjust the sugar to taste if you want the pudding more or less sweet
Topping ideas: cinnamon (ground and stick), freshly-grated nutmeg, dried, frozen, or fresh fruit, cocoa powder, coconut flakes, chocolate syrup, grated or chopped chocolate
Method:
Pick over the rice, removing any debris then was thoroughly. Strain, transfer to a pan and add the water. Cook over medium heat for 7–8 minutes, stirring occasionally.
Add 250ml of the milk, reduce the heat to medium-low and continue cooking, stirring occasionally, for another 7–8 minutes.
Now add 250ml more milk along with the vanilla extract and half the sugar. Stir o combine and continue cooking for another 7–8 minutes, stirring more frequently. (Add cinnamon or spices at this point, if using.)
Pour in the remaining 250ml of milk the third cup of milk and the remaining sugar, then stir to combine. Cook for a final 7–8 minutes, now stirring quite frequently. Taste the rice a couple of times to check for done-ness. The rice is done when the grains are plump, creamy, fat, yet soft when you bite into them (like risotto).
By now (after a total cooking time of approximately 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 might appear to be a little on the runny side, but this is fine, it's supposed to be like that. As it cools down, the rice will ‘drink’ almost all of the milk up.
Transfer the pudding from the pan to serving glasses/bowls immediately after making the pudding. If planning to eat it warm, let the rice pudding (sutlijaš) cool for 5-10 minutes, add your choice of the additional toppings, and serve.
For a cold rice pudding (sutlijaš), let it cool down, then transfer to the refrigerator and chill for several hours. You can store the pudding in the serving bowls and cover with small plates, or clingfilm whilst in the refrigerator.
When ready to eat, remove from the refrigerator, ass your choice of toppings (if any) and serve.
The pudding can also be warmed in the microwave before serving.
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