This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas.
A creamy, delicate pudding, sutlach (in Turkish sütlaҫ or mahallebi) is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for 24 hours. This drink is said to be especially restorative following the fast. Instead of vanilla and orange zest, you can use 2 tablespoons rose water for a different flavor. Many people fondly remember mothers or grandmothers sprinkling cinnamon in the shape of their initials on the top of individual servings. Recipe from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein.
- 6 tbsp rice flour or cream of rice
- 6 tbsp sugar
- 5-6 tbsp water
- 4 cups milk
- 1 tsp vanilla extract
- 1 tbsp grated orange zest
- 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 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 orange zest. Pour the pudding into eight 4-ounce custard cups. Sprinkle with cinnamon, cover and refrigerate until well chilled before serving.