Turkish Rice Pudding

Instructions

1. Step 1

   Combine rice and water in the saucepan and bring to a boil over medium-high heat. Reduce to low heat and simmer until the rice is tender and most of the water is absorbed, about 15 minutes.

   Timer: 15 min (scalable)

   Ingredients used: 80.0 gr Rice, 300.0 ml Water

   Cookware: saucepan — medium-high heat, low heat, wooden spoon — stirring

2. Step 2

   Whisk cornstarch into 100.0 ml cold milk in the mixing bowl until completely smooth and lump-free.

   Parallel with step: 1

   Ingredients used: 30.0 gr Cornstarch, 100.0 ml Milk

   Cookware: mixing bowl — mixing, whisk — whisking

3. Step 3

   When the rice is tender, use the wooden spoon to transfer it with its retained cooking liquid into the mixing bowl with the slurry. Warm the remaining 900.0 ml milk in the emptied saucepan over medium-low heat until steaming but not boiling, then add it to the bowl, stir gently, and return the mixture to the saucepan.

   Timer: 5 min (scalable)

   Ingredients used: 900.0 ml Milk

   Cookware: mixing bowl — holding, mixing, saucepan — medium-low heat, wooden spoon — transferring, stirring

4. Step 4

   Add sugar to the saucepan and simmer over low heat, stirring constantly, until the pudding is creamy and visibly thickened, about 10 minutes. It should coat the wooden spoon while still flowing slowly.

   Timer: 10 min (scalable)

   Ingredients used: 130.0 gr Sugar

   Cookware: saucepan — low heat, wooden spoon — continuous stirring

5. Step 5

   Remove the saucepan from the heat and chill the pudding promptly until fully cold and gently set, at least 120 minutes. Keep it refrigerated and use leftovers within a few days.

   Timer: 120 min (fixed)

   Cookware: saucepan — refrigerated holding