Turkish Rice Pudding (Sütlaç)

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Put the rice and 6 cups of the whole milk in a large pot and cook over medium heat for about 45 minutes, until the rice is fully cooked.
2. Stir in the vanilla extract and the sugar.
3. Mix the cornstarch with the remaining 1/3 cup of milk to make a slurry, add it to the pot, and simmer over medium-low heat for about 25 minutes. The pudding will still look thin.
4. Preheat the oven to 400°F. Set 4 to 6 oven-safe ramekins in a 9×13 baking pan.
5. Divide the pudding among the ramekins. Pour water into the baking pan until it is halfway up the sides, which keeps the pudding from drying out.
6. Bake on the middle rack for 30 to 40 minutes, until the tops are browned to your liking.
7. Let the pudding cool to room temperature, then refrigerate for at least 3 hours. It thickens as it chills.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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