Sutlac (baked rice pudding)
A dessert of milk, rice and sugar, browned on top in the oven.
Well-cooked hot dish
Ingredients
- milk
- rice
- sugar
- starch
- vanilla
- cinnamon
How it is prepared
Rice is cooked in water, then milk, until soft, thickened with starch, poured into dishes and browned in the oven.
Food safety with low immunity
- Use only pasteurised milk, yoghurt, cream and cheese.
- Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Keep desserts containing milk or eggs in the fridge and eat within 1–2 days.
Reheating
Eaten cold; warm desserts should be reheated thoroughly, once.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
- Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
- Osteoporosis. Dairy is a source of calcium. With osteoporosis, discuss nutrition for bone health with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)