Baked Rice Pudding (Sutlac)

     

Baked Rice Pudding (Sutlac)

Ingredients

6 tablespoons rice 

4 cups water

4 egg yolks

10 cups milk 

1 cup (200 gr.) sugar

1 teaspoon crushed mastic

6 tablespoons (40 gr.) wheat starch

Method

Pick over the rice, wash and drain. Add the rice to cold water, bring to boil and simmer over a medium heat until the rice grains are tender. 

Strain off the excess water. Blend the wheat starch with half a cup of water. Crush the mastic with a little sugar in a mortar. In a separate saucepan beat the egg yolks and stir in the milk.

Add the sugar, mastic and boiled rice, stir over a medium heat until the mixture comes to the boil. Gradually stir in the diluted wheat starch. When the mixture starts to bubble pour into ten ovenproof bowls.

Place the bowls in a deep oven tray and pour water into the tray to halfway up the sides of the bowls. Bake in a pre-heated oven at 200°C until a brown skin has formed on top for 25 minutes. Serve cold.