Sütlaç (Turkish Rice Pudding)

Instructions

1. Step 1

   Rinse the rice under cool running water until the water is mostly clear, then drain well.

2. Step 2

   Combine the rice and water in the saucepan. Bring to a boil over high heat, then reduce to low heat and cook until the rice is tender and most of the water has been absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 100.0 gr Short Grain Rice, 300.0 ml Water

   Cookware: saucepan, wooden spoon

3. Step 3

   Add 3 ¾ cup (900 ml) of the milk to the cooked rice. Cook over medium heat until steaming, then reduce to low heat and simmer gently, stirring frequently.

   Timer: 15 min (fixed)

   Ingredients used: 900.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

4. Step 4

   Whisk the remaining 6 ¾ tbsp (100 ml) milk with the cornstarch in the mixing bowl until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 24.0 gr Cornstarch, 100.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Stir the sugar into the simmering rice mixture, then gradually whisk in the prepared cornstarch slurry.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar

   Cookware: saucepan, whisk

6. Step 6

   Continue cooking over low heat, stirring continuously, until the pudding is glossy and lightly thickened.

   Timer: 5 min (fixed)

   Cookware: saucepan, wooden spoon

7. Step 7

   Divide the pudding among the serving bowls. Let it cool briefly, then refrigerate until cold and set.

   Timer: 120 min (fixed)

   Cookware: serving bowl

8. Step 8

   Sprinkle the chilled puddings with the ground cinnamon before serving.

   Ingredients used: 1.5 gr Ground Cinnamon

   Cookware: serving bowl