Sütlaç

Ingredients

Instructions

1. 1

   Preheat the oven grill/broiler to high. Lightly butter 2 heatproof ramekins or traditional sütlaç dishes. Rinse the short-grain rice under cold water until the water runs less cloudy.

2. 2

   Put the rinsed short-grain rice and water into a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook for 10-12 minutes, stirring once or twice, until the rice is mostly tender and the water is largely absorbed. If the pan looks dry before the rice softens, add a splash of water.

3. 3

   Add 600 ml of the whole milk, the granulated sugar, and the fine salt to the rice. Cook over medium-low heat for 10 minutes, stirring frequently and scraping the bottom so the milk does not catch. The mixture should look loose but slightly creamy.

4. 4

   In a small bowl, whisk the remaining 100 ml whole milk with the cornstarch until completely smooth, with no lumps. Stir in the vanilla extract.

5. 5

   Pour the cornstarch mixture into the saucepan and cook for 3-4 minutes, stirring constantly, until the pudding thickens enough to lightly coat the spoon. It should still be pourable, as it will set more in the oven and while cooling.

6. 6

   Divide the pudding between the prepared ramekins. Set the ramekins in a small baking tray and carefully pour in hot water to come about halfway up the sides; this helps the tops color evenly without overcooking the pudding.

7. 7

   Place under the grill/broiler for 3-6 minutes, watching constantly, until the tops are deeply golden with some darker caramelized spots. Rotate the tray if needed for even coloring.

8. 8

   Remove the ramekins from the water bath and let the sütlaç rest for 10 minutes. Serve warm for a softer texture, or cool longer for a more set pudding.

Nutrition per serving

Notes

• •For the most traditional texture, use short-grain rice; it releases starch and gives the pudding a naturally creamy body.
• •Do not reduce the milk too aggressively on the stove. Sütlaç should go into the oven slightly loose so it finishes silky, not stiff.
• •If you do not have a grill/broiler, bake at the highest oven temperature on the top rack until the surface colors, though this usually takes longer.
• •A light dusting of ground cinnamon can be added at serving, but many classic versions are served plain to highlight the caramelized milk top.

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