Sutlijach

== Description ==
Rice pudding
== Ingredients ==
* 4 cups (1 l) milk
* ⅔ cup (155 g) sugar
* 1 tablespoon unsalted butter
* 1 lemon zest strip
* 1 cinnamon stick
* 6 cups (1.5 l) water
* pinch of salt
* ½ cup (105 g) white rice
* 3 egg yolks
* ground cinnamon for garnish
* almonds for garnish, optional
== Directions ==
# In a saucepan over medium-high heat, combine the milk, Sugar, butter, lemon zest and cinnamon stick. Heats until small bubbles appear along the edge of the pan and then remove from the heat. 
# Let stand for 30 minutes to develop the flavors.
# Meanwhile, in another saucepan, bring the water to a boil. 
# Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15 – 20 minutes. Drain.
# Place the saucepan holding the milk mixture over medium heat and bring to a simmer. 
# Add the rice and simmer uncovered, stirring often, until thickened, 15 – 20 minutes. 
# Remove the lemon zest and cinnamon stick and discard.
# In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. 
# Gradually add about 1 cup (8 fl oz / 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. 
# Cook over very, very low heat, stirring constantly, for 5 minutes.
# Spoon the pudding into individual dessert bowls or one large serving bowl. 
# Sprinkle with cinnamon and top with toasted almonds, if using. 
# Serve at room temperature.
Category:Macedonian Desserts
Category:Rice pudding Recipes
Category:Almond Recipes
Category:Recipes that need photos
Category:White rice Recipes
Category:Egg yolk Recipes