Sütlaç (Classic Turkish Rice Pudding)

Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes, or until the water is absorbed and the rice is partially tender. Remove from heat.

In a separate large saucepan, combine the milk and sugar. Place over medium heat and stir occasionally until the sugar dissolves and the milk is warm to the touch, but not boiling. In a small bowl, dissolve the cornstarch in 2 tablespoons of cold milk or water and set aside.

Add the cooked rice (along with any remaining cooking water) to the saucepan with the warm milk. Stir well. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly to prevent sticking. Let it cook for 10 minutes, stirring frequently. The mixture will thicken slightly.

Whisk the cornstarch slurry again and slowly pour it into the simmering rice-milk mixture while stirring continuously. Cook for another 2–3 minutes until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.

Preheat your oven to 180°C (350°F). Divide the pudding evenly among 6 ramekins or oven-safe bowls (about 150 ml each). Place the ramekins in a deep baking dish, then pour hot water into the dish until it reaches halfway up the sides of the ramekins (water bath). Bake for 15–20 minutes, or until the tops are lightly browned and caramelized.

Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, preferably overnight. The pudding will continue to set as it cools. Before serving, you can sprinkle the top with a little ground cinnamon if desired.