Sutlija with cinnamon
Rice on milk, either in Bosnian, or in traditional Sutlija, prepared with cinnamon. Although spring has come, and the smell of cinnamon reminds me of winter, I still use it here and there in simple treats. If you love it, try it this way.
Preparation steps
- Although rice is usually cooked first in water, I cook it immediately in milk. It's a little more demanding because it needs to be mixed more often so as not to form a membrane, but it's kind of finer and fuller in taste. The rice is washed several times, strained and placed in milk.
- Cook it until it starts to thicken, then add the cinnamon and honey.
- Grate the chocolate when serving.
Serving
Rice prepared in this way thickens very quickly, so if you want to eat it warm later, heat it up and add more milk; also add it if it has thickened too much. I like it warm the most, but it is quite good and cold.
