How to make it
5 steps. Take it one step at a time.
Wash the rice thoroughly under cold water
Wash the rice thoroughly under cold water. Place the rice and 2 cups (475 ml) of water in a medium saucepan. Bring to a boil, then reduce heat and simmer until the rice is very soft and most of the water has been absorbed.
15 minAdd the milk and sugar
Add the milk and sugar to the pot with the cooked rice. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the bottom from scorching.
10 minWhisk the rice flour
In a small bowl, whisk the rice flour with a few tablespoons of milk (taken from the pot) until smooth. Gradually pour this slurry into the pot while stirring constantly.
5 minLower the heat and let the pudding simmer
Lower the heat and let the pudding simmer for another 10-15 minutes until it reaches a creamy consistency. Stir in the vanilla extract at the very end.
15 minPour the hot pudding
Pour the hot pudding into individual bowls. Allow them to cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, sprinkled with ground cinnamon.
2 hr
A little kitchen wisdom
For the best texture, use a short-grain rice like Arborio or Baldo. If you prefer a more 'burnt' top, you can pour the mixture into oven-safe ramekins and broil them for a few minutes to make 'Fırın Sütlaç'.
