Rice Pudding With White Wine (Sutlach Sharapli)

READY IN: 1hr 25mins
Recipe by twissis

Middle Eastern cuisine was entirely new to me till the ZWT last yr, but I love rice pudding & consider it the ultimate comfort food. I recently ran across this recipe by Irfan Orga from "Cooking the Middle East Way". I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy! (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep)

Top Review by teresas

wow...say it louder WOW! This is something you would be proud to serve to family and friends. I thought it would be more sweet but it's not. It is just perfect. The topping makes a nice hard crust. That said this is what I did. I cut the recipe in half cuz there is only two of us. Also could not find light cream. Search said it was coffee or table cream (what is that?) I used half and half seemed to work just fine. I have a small pie plate that works great for two. I still cut it in six servings cuz there is a lot of calories in this dessert. I have to admit that I was a bit disappointed, I thought this was one of those recipes that you got to drink the wine while you cooked it. :). No, you put the wine in the dish. But I did find that I was getting drunk stirring during step 8. You can talk to your friends for 10 minutes and it flies by but stirring for 10 minutes seems like a week. I plan to make this a lot. A must try by all. Thanks twissis for posting.

Ingredients Nutrition


  1. Preheat oven to 350°F (180°C).
  2. In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
  3. Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
  4. Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
  5. Add beaten eggs + ground almonds & stir thoroughly.
  6. Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
  7. Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
  8. Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
  9. Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.

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