← Nouns Cooking · Lebanese & Turkish

Ingredients

• 75 g short-grain (pudding) rice, rinsed
• 250 ml Water
• 1 l whole milk
• 120 g Sugar
• 2 tbsp cornflour or rice flour
• 1 tsp Vanilla extract (optional)
• 1 tsp ground cinnamon, to serve

Method

1. Put the rice and water in a heavy pan and simmer over medium-low heat for 10–12 min, until the water is absorbed and the rice is soft.
2. Pour in all but 100 ml of the milk, bring back to a gentle simmer and cook for 15 min, stirring often so it does not catch.
3. Whisk the cornflour into the reserved cold milk, then stir it into the pan with the sugar. Keep stirring for 5–8 min until the pudding thickens like a loose custard. Add the vanilla.
4. Pour into small bowls or ramekins and cool, then chill for at least 3 hours until set. Dust with cinnamon to serve.

Tips

• For fırın sütlaç, put the filled heatproof ramekins in a tray of cold water and grill them close to the heat until the tops are spotted brown.
• Check that your cornflour is labelled gluten-free if cooking for coeliacs.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Ozlem's Turkish Table Unicorns in the Kitchen