This is a method of preparation of rice pudding by Turkish Cypriots.
Name - Origin
Ρυζόγαλο
Sütlaç (rice pudding) recipe: Use half a glass of rice for four servings. Boil the rice in water until the water is absorbed and then add a proportionate amount of milk and a spoonful of sugar for every glass of milk. Boil for five minutes, while stirring occasionally. Serve with a sprinkle of ground cinnamon. Follow the same method to prepare erişte, while replacing the rice with small pieces of pasta. Use some rose distillate (güldanlası) to flavour the rice pudding after it is ready.
Additional information and bibliography
This information was provided by our Turkish Cypriot friend Kadir Kaba.
Rizopoulou-Igoumenidou E. (2008), «Τα γαλακτοκομικά προϊόντα στον ετήσιο κύκλο της παραδοσιακής ζωής στην Κύπρο», Η ιστορία του ελληνικού γάλακτος και των προϊόντων του (1st Workshop, Xanthi, 7-9 October 2005), Kalantzopoulos G. (ed.), Piraeus Bank Group Cultural Foundation, Athens, 401-423.
Eleni Christou, Efrosini Igoumenidou
Foods
Risi(n) - rice
The first food given to a baby to eat was cream, often made from ground rice. In some poor villages, a gift offered to a new mother was just a plate of rice for making soup.
Traditional Recipes
Trin-Galotrin
Trin-square, small sheets of pasta. Galotrin is twin cooked in milk. Sugar, cinnamon and rosewater may be added.