Two main secrets of Black Sea Siutlatch are quality of milk and rice selection. The best taste of this dessert is achieved when using fresh and unpasteurized milk. As it is not easy to find in retail it can be low pasteurized whole milk.  The best types of rice for Black Sea Siutlatch are Baldo and Osmanchik. As an alternative option it can be Arborio – the rice that’s used to make risotto.

Serves 6-8

Preparation time – 5 minutes Cooking time – 40 minutes

1 – 1 1/2 cups baldo, osmancık, or arborio rice washed (the amount of rice may vary depending on the desired consistency of the finished dish)

1 1/2 cups water

pinch of salt

6 cups whole milk (raw milk, when available)

2 tablespoons wheat starch (can be substitute by corn or rice starch)

0,5 – 1 cup sugar (Black Sea Siutlatch should be very light in sweet compare to the most of desserts)

1 teaspoon vanilla extract or one vanilla pod

2 eggs

Put rice in a large pot, add water and put it to a boil and add salt. Turn down heat to medium low and cook until almost all of the water has been absorbed. Add 5 1/2 cups of milk and stir frequently until milk is just under boiling.

Add wheat starch/corn or rice starch in remaining 1/2 cup of cold milk and dissolve it stirring.  Add it in the pot and continue stirring until rice is fully cooked – about 20 minutes at very low boil. Add sugar and cook for another 5 minutes, stirring constantly. Remove from heat and stir in vanilla or add vanilla pod.

Using a ladle, remove one cup of pudding liquid without any rice. Slowly drizzle the cup into beaten egg yolks and beat constantly.

Using a ladle fill small ceramic bowls or foil moulds with a bit of space at the top.

Put bowls on a baking tray and using a spoon add the egg yolk mixture on top of each portion.

Add water around the bowls on the baking tray and put it into the oven. Bake until spots at the top are dark brown and even lightly charred. Remove Black Sea Siutlatch from the oven and cool down and then refrigerate.

Remove from the refrigerator. Sprinkle with ground hazelnut kernels and serve cold.

Black Sea Cuisine is simple, tasty and inexpensive.