Skip to main content

Sutlijac (Rice Pudding)







Ingredients 
  • 300g rice
  • 2L full cream milk
  • 395g tin of condensed milk or white sugar to taste
  • 5ml vanilla essence (optional)
  • Grated chocolate or Nesquik 

Method

1. Pour milk (and white sugar) into a large non-stick saucepan and bring to the boil

2. Reduce temperature and add rice

3. Simmer on low temperature while stirring continuously until a thick consistency is reached

4. Add condensed milk and vanilla and stir through rice

5. Once rice has cooked and most of the liquid has been absorbed, remove from heat and allow to rest for 10 minutes

6. Pour rice into small glass bowls and allow to cool. I like to add an extra layer of chocolate in the middle of each pudding

7. Grate chocolate on top of each bowl 

8. Serve warm or allow to cool before placing in refrigerator. If you choose to refrigerate, cover with cling wrap so the top layer stays soft





Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Maznik

Ingredients


700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Method
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (t…

Posni Pereci

Ingredients (15-20 pieces) 100ml white wine100ml oil1 tbsp salt400g plain flour (approximate)50g sesame seeds
Method In a mixing bowl, combine the wine and oil, and stir in the saltSlowly sift in the flour while stirring with a spoonOnce the liquid has been absorbed, knead in to a soft dough that should not stick to your handsRoll out dough to 1 1/2cm thick and use a metal cookie cutter in the shape of a pretzel (or any other preferred shape) to cut out doughDip in sesame seedsPlace on baking tray lined with baking paperBake in a preheated oven at 180 degrees Celsius for 20 minutes or until brown