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Dessert

Sutlijach

A Macedonian rice pudding made with milk, sugar, lemon zest, cinnamon, rice, and egg yolks.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sutlijach

Ingredients

Directions

Infuse the milk

  1. In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest, and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat.

  2. Let stand for 30 minutes to develop the flavors.

Cook the rice

  1. Meanwhile, in another saucepan, bring the water to a boil.

  2. Add the salt and rice, reduce the heat to low, and cook slowly until the rice kernels have swelled and are tender, about 15–20 minutes. Drain.

  3. Place the saucepan holding the milk mixture over medium heat and bring to a simmer.

  4. Add the rice and simmer uncovered, stirring often, until thickened, about 15–20 minutes.

  5. Remove the lemon zest and cinnamon stick and discard.

Thicken with egg yolks

  1. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy.

  2. Gradually add about 1 cup (8 fl oz / 250 ml) of the hot pudding to the yolks, beating constantly.

  3. Gradually pour the warmed yolks into the remaining pudding, stirring constantly.

  4. Cook over very, very low heat, stirring constantly, for 5 minutes.

Serve

  1. Spoon the pudding into individual dessert bowls or one large serving bowl.

  2. Sprinkle with cinnamon and top with toasted almonds, if using.

  3. Serve at room temperature.

Nutrition, whole recipe (rough)

609Calories
20 gProtein
26 gFat
76 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Almond1 almond (1.2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Swells and thickens the milk into a creamy, pudding-like body as it simmers.
Egg yolks
Enrich and thicken the pudding into a smooth, custard-like texture when gently heated.
Milk
Forms the liquid base that the rice cooks in and that becomes the creamy pudding.
Sugar
Sweetens the pudding and helps balance the richness of the milk and yolks.
Butter
Adds fat for a richer mouthfeel and smoother texture in the finished pudding.

The step that matters

Adding the yolks to the pudding. Egg yolks scramble if they meet hot liquid too quickly or cook too hot. Adding a little hot pudding to the yolks first, then stirring them back in over very low heat, lets them thicken smoothly without curdling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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