🍚 Sutlijaš (Bosnian Rice Pudding)
Sutlijaš is the Balkan rice pudding: short-grain rice simmered slowly in milk with sugar and vanilla until thick and creamy, then finished with a dusting of cinnamon. It is soft, mild and comforting, with a spoonable texture that firms up as it cools. It is eaten warm or chilled as a dessert or a sweet snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g short-grain rice
- 500 ml water
- 1 litre milk
- 120 g sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Ground cinnamon to dust
Method
- Simmer the rice in the water for 15 minutes until most of the water is absorbed.
- Add the milk and cook gently, stirring often, for 20 minutes.
- Stir in the sugar and the cornstarch mixed with a little cold milk, and cook for 5 more minutes until creamy; add the vanilla.
- Pour into bowls and leave to cool; it thickens as it stands.
- Dust with cinnamon and serve warm or chilled.
How to make it lighter
- Use semi-skimmed milk and reduce the sugar to 80 g — the cinnamon and vanilla carry the flavour.
- Serve in small 150 g bowls rather than large ones.
- Top with fresh fruit instead of extra sugar or syrup.
History
The name and the dish came to the Balkans through Ottoman cuisine, sharing their roots with Turkish sütlaç. Today sutlijaš is a common home dessert in Bosnia, Serbia, Croatia and neighbouring countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →