Turkish Baked Rice Pudding with a Browned Top

What you need

• 90 g (1/2 cup) short-grain rice, rinsed
• 400 ml (1 2/3 cups) water
• 1.1 l (4 3/4 cups) whole milk, 1 l for the pot, 100 ml for the starch
• 1 tsp vanilla extract
• 200 g (1 cup) granulated sugar
• 3 tbsp cornstarch
• chopped hazelnuts or walnuts, to garnish

Method

Restated from the original video

1. 1

   Put the rice and water in a deep pot and bring to a boil. Cook on medium-low heat, stirring now and then, until the rice is very soft and has absorbed the water, 15-20 min.

2. 2

   Set aside 100 ml of the milk. Add the rest of the milk and the vanilla to the rice, and bring to a boil.

3. 3

   Simmer for 5 min, stirring often.

4. 4

   Stir the cornstarch into the reserved 100 ml milk until it dissolves completely.

5. 5

   Add the sugar to the pot, then stir in the starch mixture. Cook for about 10 min, stirring all the time, until the pudding thickens slightly. Take it off the heat.

6. 6

   Divide the pudding among 6 ovenproof bowls or small clay pots, leaving a little space at the top. Stand them in a deep tray and pour in hot water to come halfway up their sides.

7. 7

   Heat the oven to 200 °C (400 °F). Bake on the top rack until the surface turns dark brown in spots, 10-15 min. If the top stays pale, finish under a hot grill for 2-3 min, watching closely.

8. 8

   Take the bowls out of the water at once and cool on the counter. Chill for 2 hours.

9. 9

   Sprinkle with chopped nuts and serve cold.

Imported from ye-mek.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.