Vegan Fırın Sütlaç (Turkish Baked Rice Pudding)

Ingredients

For 6 portions

• 🍚 100g rice (dry)
• 🥤 300ml tap water
• 🥛 850ml soy drink
• 🥥 150ml coconut milk, canned
• 🍚 150g sugar
• 🌾 30g corn starch
• 🥄 5ml vanilla extract
• 🌿 1g cinnamon

Method

1. Rinse the short-grain rice and simmer in the water for 15 minutes, until very soft and most of the water is gone.
2. Keep back 100 ml of the soy drink. Add the rest to the rice, bring to a gentle simmer and cook for 15 minutes, stirring often, as plant drinks catch easily.
3. Stir in the coconut milk and sugar. Whisk the corn starch into the reserved soy drink and stir into the pan. Simmer for 5 minutes, stirring, until it coats a spoon. Stir in the vanilla.
4. Spoon into 6 small ovenproof dishes.
5. Stand the dishes in a deep roasting tin and pour cold water around them, halfway up the sides.
6. Grill on the top shelf at the highest heat for 8 to 12 minutes, until the tops are spotted brown. Without egg they colour more slowly, so a quick pass with a cook's blowtorch also works.
7. Lift out, cool and chill for at least 3 hours. Serve cold, dusted with cinnamon.