Turkish Rice Pudding (Sutlac)


- Short grain rice - Milk - Vanilla extract - Granulated sugar - Cornstarch

Cook the rice with some of the milk until it's fully cooked. Add the rest of the milk and bring to a simmer.

Add the vanilla and cornstarch slurry. Cook for 25 minutes. It's ready when it thickens and sticks to the back of the spoon.

Divide the rice pudding among oven safe dishes.

Place them in a 9x13 pan and fill the pan halfway with water. Bake in the oven for 15 minutes.

The top will be caramelized and the pudding will be creamy.