Rice Pudding With White Wine (Sutlach Sharapli)

"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)"
photo by CaliforniaJan photo by CaliforniaJan
photo by CaliforniaJan
photo by teresas photo by teresas
photo by teresas photo by teresas
photo by teresas photo by teresas
Ready In:
1hr 25mins




  • Preheat oven to 350°F (180°C).
  • 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.
  • Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
  • Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
  • Add beaten eggs + ground almonds & stir thoroughly.
  • 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.
  • 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.
  • 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).
  • 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.

Questions & Replies

  1. This looks amazing, and I'd really like to try it, but I'm allergic to nuts. Any suggestions for an alternative to the almonds?


  1. 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.
  2. I'm a Quisine Queen and I made this for ZWT 6's tour of the Middle East. I knew I'd love this so I doubled the recipe...I have teenagers in the house and they love rice pudding. This recipe did not disappoint, very good. I used half and half for the light cream and everything else as stated.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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