Turkish Rice Pudding



(Sutlac)


INGREDIENTS:
1/3 cup short grain rice, washed and drained
1 1/2 cup water
3 cups whole milk
1 cup half and half cream
1 cup sugar
1 tsp vanilla extract
3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above)
Pinch of salt

Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes
(until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk,
vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden
spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one
minute.

Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on
top before serving.

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