Turkish Rice Pudding

Instructions

1. Step 1

   Preheat the oven to 220°C. Arrange the ramekins in a deep baking tray.

   Cookware: baking tray, ramekin

2. Step 2

   Combine the rice and water in the saucepan. Bring to a simmer over medium heat, then cook over low heat until the rice is very soft and most of the water has been absorbed.

   Timer: 18 min (fixed)

   Ingredients used: 100.0 gr Short Grain Rice, 400.0 ml Water

   Cookware: saucepan

3. Step 3

   Stir 3 ¾ cup (900 ml) of the milk into the cooked rice. Cook over medium heat, stirring regularly, until gently simmering.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 ml Whole Milk

   Cookware: saucepan

4. Step 4

   Add the sugar and cook over low heat, stirring until dissolved.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar

   Cookware: saucepan

5. Step 5

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

   Timer: 1 min (fixed)

   Ingredients used: 24.0 gr Cornstarch, 100.0 ml Whole Milk

   Cookware: mixing bowl, whisk

6. Step 6

   Whisk the slurry into the pudding. Cook over low heat, stirring continuously, until lightly thickened.

   Timer: 4 min (fixed)

   Cookware: saucepan, whisk

7. Step 7

   Remove the saucepan from the heat and stir in the vanilla extract.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: saucepan

8. Step 8

   Ladle the pudding into the ramekins. Pour hot water into the baking tray until it reaches halfway up their sides, then bake until browned in patches on top.

   Timer: 15 min (fixed)

   Cookware: baking tray, ladle, ramekin

9. Step 9

   Carefully remove the ramekins from the water bath. Cool briefly, then refrigerate until cold and fully set.

   Timer: 210 min (fixed)

   Cookware: baking tray, ramekin

10. Step 10

    Dust the chilled puddings with the cinnamon before serving.

    Ingredients used: 2.0 gr Ground Cinnamon

    Cookware: ramekin