Bosnian Creamy Rice Pudding

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Sutlijas is Bosnia's beloved answer to rice pudding: slow-cooked rice simmered in milk until velvety, scented with vanilla and lemon, and finished with a golden cinnamon crust. It's the kind of humble, homey dessert that shows up at family tables, religious holidays, and cold winter evenings alike. Best served warm, though leftovers disappear fast straight from the fridge.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 32 gSugar
• 12 gProtein
• 115 mgSodium
• 380 mgPotassium
• 310 mgCalcium
• 0.8 mgIron
• 1 mgVitamin C
• 245 mcgVitamin A

Ingredients

For the pudding

• 1/2 cup short-grain white rice, rinsed
• 5 cups whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split (or 1 1/2 tsp vanilla extract)
• 1 cinnamon stick
• 1 strip lemon zest
• Pinch of fine salt
• 2 large egg yolks
• 1 1/2 tbsp cornstarch

For the topping

• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Extra cinnamon for dusting

Directions

1. Rinse the rice under cold running water until the water runs clear, then drain well to remove excess starch.
2. In a heavy-bottomed saucepan, combine the rice, milk, vanilla bean (and seeds), cinnamon stick, lemon zest, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to keep the milk from catching on the bottom.
3. Reduce the heat to low and cook, stirring frequently, for 35-40 minutes until the rice is completely tender and the mixture has thickened to a creamy, porridge-like consistency.
4. Stir in the sugar and continue cooking for 5 minutes, then remove the cinnamon stick and lemon zest.
5. In a small bowl, whisk the egg yolks with the cornstarch until smooth. Slowly ladle about 1/2 cup of the hot pudding into the yolks, whisking constantly, then pour the tempered mixture back into the saucepan. Cook for 2-3 minutes more, stirring, until just thickened; do not let it boil.
6. Pour the pudding into four heatproof ramekins or one shallow baking dish and let cool to room temperature.
7. For the signature golden top, sprinkle each ramekin with the 2 tablespoons of sugar and place under the broiler 4 inches from the heat for 3-5 minutes until the sugar bubbles and caramelizes to a deep amber. Watch closely so it does not burn.
8. Dust with ground cinnamon and serve warm, at room temperature, or chilled straight from the fridge.

Cook’s Notes

• Short-grain or Arborio rice gives the creamiest, most authentic texture; long-grain rice will stay too separate.
• Stir frequently during the long simmer and use a heavy pan to prevent the milk from scorching.
• The pudding will thicken considerably as it cools, so pull it off the heat while it still looks slightly loose.
• Traditional Bosnian sutlijas is often served in small clay or ceramic pots; any oven-safe ramekin works at home.
• Skip the broiler step if you prefer a softer, custardy top, or torch the sugar for a more controlled crust.

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