Fırın Sütlaç (Turkish Baked Rice Pudding)

Creamy Turkish rice pudding poured into small dishes and browned under the grill, with a lightly caramelised top. Served cold.

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Ingredients

For 6 portions

Rinse the short-grain rice and simmer in the water for 15 minutes, until very soft and most of the water is gone.
Keep back 100 ml of the milk. Add the rest to the rice, bring to a gentle simmer and cook for 20 minutes, stirring often.
Stir in the sugar. Whisk the corn starch into the reserved milk and stir into the pan. Simmer for 5 minutes, stirring, until it coats a spoon. Stir in the vanilla.
Spoon into 6 small ovenproof dishes.
Whisk the egg yolk with a spoonful of the hot pudding and brush a little over each one.
Stand the dishes in a deep roasting tin and pour cold water around them, halfway up the sides.
Grill or bake on the top shelf at 250°C for 10 to 15 minutes, until the tops are spotted dark brown.
Lift out, cool and chill for at least 3 hours. Serve cold, dusted with cinnamon.