Directions
Sufficiently thick and liquid at the same time, with an aroma of vanilla, and a whole smooth grain, that can be perfect in any part of the day as a meal or dessert.
I have found that this dessert is developed till perfection in Emirati known as Roozblaban and it has a really wonderful taste and unique aroma from the spices they add.
The recipe I’m sharing is a combination of the base of the ratio of milk and rice for a nice thickness according to my mother’s recipe and a few subtleties of flavors that I like. I hope you will like it.
Preparation
Wash the rice well with cold water, several times, until the water is clear, or three to five times is enough.
You can use a cup of your choice as a measure.
Place 7 cups of milk in a cooking pot. It’s nice if you use higher fat milk for a creamier texture. Then add one cup of cleaned rice and bring to a boil over medium heat, stirring occasionally. When it boils, reduce the temperature and cook on low heat. Stir occasionally so it doesn’t burn. Depending on the temperature and density of the milk, the ideal time for the rice is ten minutes and no more than 15 minutes.
Take it off the heat, and at the end, add one tablespoon of coconut oil, one teaspoon of vanilla extract, optionally you can add two tablespoons of cold heavy cream and sweetener to taste, sugar or honey.
I also like this dessert with mahlebi as well, so you can add one or two tbsp of mahebi powder in the milk until cooking.
The sweetness of the sutliash depends on your taste, if you add the sugar at the end it will quickly melt from the heat, or you can add a little honey to each served portion if you wish.
Serve in small portions immediately while hot and cover each bowl with foil. The rice may seem runny when you take it off the heat, but keep in mind that cooling and standing in the refrigerator will thicken it further because the grain of rice swells even after cooking.
Before tasting, add chopped pistachios, pieces of banana or cinnamon if desired.
Good appetite and good health!
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