Sütlaç (Rice pudding)

½ cup short-grain rice
3 tablespoons cornstarch
2 cups water
Pinch of salt
4-1/4 cups whole milk
1 tablespoon vanilla extract
¼ cup heavy cream (optional)
Ground cinnamon
¾ cup sugar


In a medium-size saucepan over high heat, bring the rice to a boil in the water. Lower the heat, cover, and cook very gently for about 25 minutes, until the rice is tender and has absorbed the water. Stir in 4 cups of the milk, the cream (optional) and the sugar. Bring the mixture to a boil. Meanwhile, dissolve the cornstarch in the remaining ¼ cup cold milk then gradually add it to the boiling rice mixture, stirring constantly with a wooden spoon.

Lower the heat to medium, add a pinch of salt and the vanilla extract, and simmer for about 15 minutes, uncovered, stirring frequently. Transfer the mixture to individual serving dishes (small bowls) and let it cool. Place in the refrigerator for several hours to chill the pudding. Sprinkle with ground cinnamon and serve.
[1] Borrowed from The Sultan’s Kitchen cookbook, p. 146. (see references, page 1)