Rice Pudding With White Wine (Sutlach Sharapli)

“Middle Eastern cuisine was entirely new to me till the ZWT last yr, but I love rice pudding & consider it the ultimate comfort food. I recently ran across this recipe by Irfan Orga from "Cooking the Middle East Way". I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy! (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep)”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°F (180°C).
  2. In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
  3. Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
  4. Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
  5. Add beaten eggs + ground almonds & stir thoroughly.
  6. Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
  7. Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
  8. Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
  9. Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.

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